Corn Dogs - State Fair Style Snacks Recipe
Discover > Texas Recipes > Corn Dogs - State Fair Style Snacks Recipe
One thing that I particularly missed in the past year was state fairs. State fairs have a unique vibe. They’re colorful, vibrant, loud, and buzzing with life. And what I love the most about them is that the air has a faint aroma of fried delicacies, which engulfs you as you move from stall to stall. This aroma is an amalgamation of freshly popped buttery popcorn, (how long does popcorn last?) funnel cakes, blooming onions, and golden fried corn dogs.
Texas State Fair corn dogs - are five words that just go together. Carnival corn dogs are food-on-a-stick, with juicy, snappy sausages coated with cornmeal (how long does cornmeal last?) honey (how long does honey last?) batter. The cooking instructions for state fair corn dogs ensure they're crunchy on the outside, then spongy soft with a mild dewy note of honey, and finally springy and firm on the inside. These best corn dogs are golden, cornmeal, and honey-battered corndogs are perfect warm-weather treats, convenient to eat, and equally convenient to make. So, how do you learn how to make state fair corn dogs?
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Making Corn Dogs
Make the Batter
Like at the fair, this recipe for corn dogs couldn’t be simpler. For homemade fair corn dogs, first prepare the batter. Add finely ground cornmeal to a large mixing bowl, flour (how long does flour last?), baking powder (how long does baking powder last?), salt, and sugar (how long does sugar last?), and mix the dry ingredients well. Crack the eggs in another bowl. Add honey, buttermilk, and oil and whisk until well combined. Once well combined, pour wet ingredients into dry ingredients and mix and fold the ingredients together using a spatula. The batter should be thick and lump-free.
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Dip and Coat the Hot Dogs
To dip and coat hot dogs, transfer the batter into a tall glass or mason jar. Then insert a skewer into each hot dog, taking care to leave at least 1/4th of the skewer outside for a good grip. Dip hot dogs one by one into the batter before frying.
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Fry the Corn Dogs
Heat oil in a large saucepan. Once it reaches 350°F, place the batter-coated hot dogs in (2 to 3 at a time -don’t add any more than 3 corndogs at a time as the oil will cool too much) and fry them for 4 to 5 minutes or until golden brown from all sides. Remove and rest on a wired rack for 2 minutes. Top off with ketchup and mustard, and serve hot. This carnival corn dog recipe takes so little effort to produce freshly made delicious carnival corn dogs.
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State Fair-Style Corn Dogs Recipe
Bring the nostalgic flavors of the State Fair to your kitchen with our State Fair-style corn dogs recipe. Recreate the classic fair treat and enjoy the crispy goodness at home.
State Fair Style Corn Dogs
Ingredients
- 1 1/2 cups fine yellow corn meal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 Tbsp olive oil or vegetable oil
- 1 Tbsp honey
- 12 hot dogs
- Peanut oil, canola oil, or vegetable oil for frying
- Ketchup and mustard to serve
Instructions
- In a large pot, heat 2-3 inches of oil to 350°F over medium heat.
- Insert sticks into hot dogs and pat them dry with paper towels.
- Whisk together the dry ingredients (corn meal, flour, sugar, baking powder and salt). Mix together the wet ingredients (buttermilk, egg, 1 tbsp oil and honey). Whisk to combine the wet and dry ingredients.
- Fill a drinking glass almost to the top with the batter and dip hot dogs. Dip straight down into batter and give it a little twirl to fully coat the hot dogs. Swirl as you lift up. Let excess drip off.
- Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil. This method keeps them from sticking to the bottom of the pot.
- Fry for 3 minutes or until golden brown. Cook up to 2-3 corn dogs at a time, turning them as needed to brown evenly. Transfer to a wire rack to cool.
Nutrition Facts
Calories
295.43Fat
10.77Sat. Fat
3.56Carbs
40.34Fiber
2.24Net carbs
38.09Sugar
7.68Protein
9.75Sodium
510.66Cholesterol
39.6
