Corn Dogs

Here in Texas, Corn dogs are a staple food for deep fried goodness and state fairs, carnivals, and anytime you need to walk and eat at the same time. The first "Corny Dog" was created by Fletchers and is a mainstay at the State Fair of Texas here in Dallas, TX.

These are super easy to make, and taste much better fresh than the frozen version you may see in the grocery store. Pluuuuuusssss, you can choose your own hot dog so you can go anywhere from using a Ballpark, Hebrew National, or a veggie dog.

If you want to make full size hot dogs, you need to put the final batter in a large cup so you can properly dip the dog in all the way. If you are cutting the dogs into mini bites, its a lot easier to handle so you can manage them in a bowl. I skewer the hot dogs with toothpicks, so if you are using full size, you need skewers to go 3/4 up the hot dog to get a good hold on it.

This recipe makes about 4 full size dogs, with some left over, so double the recipe if you are making a pack of hot dogs. I used whatever batter was left to spoon into the oil and made what is basically a hushpuppy!

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Ingredients:

1 cup cornmeal

1 cup all purpose flour

1/3 cup sugar (use 1/4 if you want a more subtle sweetness)

4 tsp baking powder

1/3 tsp salt

1 egg

1 cup of milk

toothpicks or skewers

4 hot dogs cut into 2-3 inch pieces

Oil for frying

Lets get cooking

1. Combine the dry ingredients together in a bowl, and then the milk and egg. Using a whisk or fork, mix it together until thoroughly combined.

It should be a thick consistency but also be wet and runny.

2. Set the bowl covered in the fridge for 20-30 minutes

3. Get a pot or cast iron pan filled with at least 2 inches deep of oil on medium high heat. You are aiming for a temperature of 375 degrees. I like to preheat the hot dogs for 1-2 minutes in the microwave covered in a paper towel or boil them because they taste much better and are hotter inside than cooking the hot dogs cold. Since the frying process doesn't take very long, the hot dog doesnt really warm up enough.

4. Once the oil starts to shimmer, or you can measure 375 degrees, dip each corn dog into the batter, and do a turning motion as you dip it in so that all sides get coated with the batter. When you lift it out slowly, turn the corn dog so the toothpick/skewer end is facing down and then slowly drop it into the oil. Repeat and do about 5-6 at a time so they are easier to manage.

You can optionally coat the hot dogs in cornmeal/flour. I tried this way and doing it without and it didn't seem to make much of a difference so feel free to just go straight in.

5. The corn dogs should start floating to the top, which tells you they are halfway done. Some will automatically flip to the other side to brown, otherwise flip them so that both sides get browned well. Once they are a light caramel color, they are ready. If you like them darker, keep them on a bit longer.

6. Place them on a plate covered in a paper towel to get any excess oil off. I serve them with a side of ketchup and mustard, or you can mix them both like my wife does. I used Maille honey mustard instead of regular and it was delicious.

Enjoy!