Homemade State Fair Corn Dogs

Homemade State Fair Corn Dogs

from jennifercooks.com
16 servings

Deep-fried anything is the epitomy of fairground food. These hand-held crispy and sweet corn dogs are the founding father of the state fair food-on-a-stick craze.

Ingredients

  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ¾ cup white sugar
  • 2 tablespoons honey
  • 2 tablespoons baking powder
  • 2 eggs
  • 2 cups milk
  • 4 cups vegetable oil for frying
  • 2 16 ounce packages beef frankfurters
  • 16 wooden skewers

Directions

  1. 1

    In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth.

  2. 2

    Pour batter into a tall mason jar or large glass; set aside.

  3. 3

    Preheat 3 inches of vegetable or peanut oil in a deep heavy-bottom saucepan over medium heat to 350 degrees.

  4. 4

    Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.

  5. 5

    Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly.

  6. 6

    Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.

  7. 7

    Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.

  8. 8

    Serve warm with yellow mustard and ketchup.