Every year, I hear about the upcoming new fried items being introduced at the Texas State Fair. This year includes fried beer, fried margaritas, fried chocolate, fried lemonade, and fried Frito pies. While these sound intriguing and mildly appetizing, I’m a stickler for the traditional fair food…especially funnel cakes and corn dogs. So in honor of Labor Day, the upcoming Texas State Fair, and fried food, I give you homemade corn dogs! : )
These are super easy to make. Just make the batter, insert sticks of some sort into the hot dog, dip in the batter, and fry! (the only sticks I could find at the store were skewers, so I cut them in half so they’d fit in my pan. Popsicle sticks work great too, I’ve heard) You could also cut the hot dogs into smaller pieces, batter them, and fry for a younger kid-friendly meal. Or if you’re an adult that just likes cute corn dog bites, hehe.
2/3 cups of all-purpose flour
1/2 cup of yellow corn meal
1 tablespoon of baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of cayenne
3/4 cup of milk
4 hot dogs or veggie dogs
4 tablespoons of cornstarch (for dredging)
4 skewers (cut to a 6 inch length)
Grab a pair of tongs and line a baking sheet with paper towels. (For the corn dogs after frying.)
Pour your oil in a skillet/pan/dutch oven/deep fryer. Heat over medium-high heat until your thermometer reads 375F (you can test the oil by putting a drop of the batter in. When it rises to the top, you know it’s ready).
In a medium mixing bowl, whisk together the flour, yellow corn meal, baking powder, salt, baking soda and cayenne. In a large bowl whisk the one egg and the milk. Then add the dry ingredients to the wet ingredients all at once, mixing until just combined. The mixture will look a lot like pancake mix. Don’t over-mix and let it rest for 10 minutes. Note: I found it easiest to transfer the mixture to a tall skinny cup. It made the hot dog much easier to dip in the batter.
While your batter is resting, lay your cornstarch on a baking sheet or big plate. Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess. Then quickly dip the hot dog in and out of the batter. Immediately place the corn dog in the hot oil. Be careful! The oil will be hot and may splash back at you. Cook until the coating is golden brown, 4-5 minutes. Remove with tongs and place on paper towels for draining. Serve with ketchup, mustard, or whatever you please!
Source: A Cozy Kitchen