Iowa State Fair Corn Dogs Recipes

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CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!



Corn Dog Recipe - Even Better Than At The State Fair! image

Provided by makeyourmeals

Categories     Main Dish

Number Of Ingredients 10

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tsp baking powder
1/8 tsp salt
1/8 tsp black pepper
2 Tbsp sugar
1 egg
1/2 cup milk
Vegetable oil, for frying
8 wooden skewers

Steps:

  • In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
  • In a small bowl, whisk together the egg and milk.
  • Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
  • Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
  • Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
  • Heat oil over medium-high heat until it reaches 360ºF.
  • Line a plate with paper towels.
  • Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
  • Fry the corn dog until lightly browned, about 3 minutes.
  • Transfer it to the paper towel-lined plate and let drain.
  • Repeat the process for the remaining hot dogs.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

STATE FAIR CORN DOGS



State Fair Corn Dogs image

Provided by Cuisine at Home

Categories     Appetizers / Snacks

Yield 16 servings (16 corn dogs)

Number Of Ingredients 16

HEAT:
2 qt. vegetable oil
COMBINE:
1 cup buttermilk
2 eggs
1/3 cup dill pickle relish
3 Tbsp. prepared yellow mustard
2 dashes Tabasco sauce
WHISK:
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 pkg. all-beef hot dogs (1 lb.)

Steps:

  • Heat oil in a 7–8-qt. pot over medium-high to 375°.
  • Combine buttermilk, eggs, relish, mustard, and Tabasco in a bowl.
  • Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick.) Whisk mixture until smooth again; transfer to a tall measuring cup.
  • Halve hot dogs crosswise. Insert popsicle sticks into cut ends of hot dogs. Dip dogs into batter, coating entirely. Fry dogs in batches of four until golden, 5–7 minutes; drain on a paper-towel-lined baking sheet.

Nutrition Facts : ServingSize 16 servings (16 corn dogs), Calories 201, Fat 13g, Carbohydrate 16g, Fiber 1g, Protein 6g, SaturatedFat 4g, Sodium 716mg, Cholesterol 45mg

A PLUS FAIR CORN DOGS



A Plus Fair Corn Dogs image

Make your own corn dogs just like at the fair with this rich buttermilk corn batter.

Provided by ROBY

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 19m

Yield 20

Number Of Ingredients 12

1 quart oil for deep frying
1 cup all-purpose flour
⅔ cup yellow cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 ¼ cups buttermilk
½ teaspoon baking soda
2 pounds hot dogs
wooden sticks

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
  • Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g

CORN DOGS



Corn Dogs image

When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell-delicious with mustard or ketchup and a frosty root beer on the side.

Provided by Andrea Albin

Categories     Egg     Kid-Friendly     Quick & Easy     Lunch     Cornmeal     Summer     Grill     Buttermilk     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 corn dogs

Number Of Ingredients 15

8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk
Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer
8 wooden ice-pop sticks
a deep-fat thermometer
Accompaniments: ketchup and mustard
mustard

Steps:

  • Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
  • Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
  • Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
  • Transfer some of batter to a tall glass, filling it almost to the top.
  • Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

CORN DOGS



Corn Dogs image

These corn dogs are ridiculously easy. Simply make the cornmeal and buttermilk batter, dunk the hot dogs, and fry until golden. Just like the kind you'll find at the state fair. But homemade. Here's how.

Provided by David Leite

Categories     Mains

Time 25m

Number Of Ingredients 10

1 cup all-purpose flour (plus more for coating the hot dogs)
2/3 to 1 cup finely ground cornmeal ((the exact amount depends on how thick and corny you like your corndog coating))
3 tablespoons granulated sugar ((or substitute honey))
2 teaspoons baking powder
Generous pinch salt
1 large egg
1 to 1 1/4 cups whole milk or buttermilk
8 to 12 hot dogs
Vegetable or peanut oil (for frying)
Mustard (for serving)

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar (if using honey, don't add it quite yet), baking powder, and salt.
  • In a smaller bowl, whisk together the egg and 1 cup of the milk or buttermilk. If using honey, add it now.
  • Whisk the wet ingredients into the dry ingredients, mixing just until combined. The batter will be quite thick.
  • Heat a couple of inches of oil in a deep pot or ample oil in a deep fryer to 360° to 365° F (182° to 185°C).
  • Scatter some flour on a plate. Using tongs or your fingertips, roll a hot dog in the flour to coat. This will help the batter cling to the hot dog. Then dip the hot dog in the batter and coat it evenly. If you find that the batter seems too thick, add up to 1/4 cup more milk or buttermilk, stirring in just a little at a time.
  • Add the corn dog to the hot oil and quickly repeat, frying only 3 to 4 corn dogs at a time and being careful not to crowd them to ensure the oil stays pretty steady in temperature. Cook, turning as needed, until the batter is golden brown and the hot dog is warmed through, 2 to 3 minutes.
  • Transfer the corn dogs to a plate lined with paper towels or a brown paper bag to drain for a minute or two. Skim any bits of batter from the oil, return the oil to its proper temperature, and repeat with the remaining hot dogs and batter.
  • Insert a wooden skewer in the end of each corn dog and serve immediately, with mustard if desired. And napkins. Lots of napkins.

Nutrition Facts : ServingSize 1 corn dog, Calories 508 kcal, Carbohydrate 37 g, Protein 10 g, Fat 36 g, SaturatedFat 8 g, TransFat 0.003 g, Cholesterol 48 mg, Sodium 363 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 26 g

IOWA STATE FAIR CORN DOGS



Iowa State Fair Corn Dogs image

Who doesn't like corn dogs? I bet not many. This recipe is from the Gourmet web exclusive and these are very yummy! The original recipe calls for grilling the hot dogs first to bring out the smokier taste to the corn dogs and they do, but if you are in a hurry like many of us, you can go from opening the package of hot dogs to this recipe and the results will still be great. This recipe calls for 8 hot dogs, but I find that there is usually about 1/3 of the batter leftover every time. Not a problem, you can use the leftover batter to fry up anything else such as asparagus, green beans, onions, etc after making corn dogs. They will taste wonderful. The direction calls for a tall glass. The tall glass will hold the batter and you dunk the hot dogs in the glass which makes it much more convenient than rolling hot dogs around in a bowl with a batter.

Provided by Rinshinomori

Categories     < 15 Mins

Time 10m

Yield 8 corn dogs

Number Of Ingredients 13

8 hot dogs
3 tablespoons flour
1/2 cup flour
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
2 tablespoons vegetable oil
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups buttermilk, well shaken
oil, for frying

Steps:

  • Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
  • Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
  • Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
  • Transfer some of batter to a tall glass, filling it almost to the top.
  • Working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. Add more batter to glass if necessary. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
  • Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
  • You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.

Nutrition Facts : Calories 336.2, Fat 19.2, SaturatedFat 6.4, Cholesterol 71.9, Sodium 943.9, Carbohydrate 30.3, Fiber 2, Sugar 4.1, Protein 10.9

HOMEMADE CORN DOGS



Homemade Corn Dogs image

There's no need to wait for the state fair to have tender, tasty corn dogs! With a simple batter that's easy to make, you can enjoy this classic treat whenever you like. Regular hot dogs are traditional, but don't be afraid to branch out and try your favorite sausage. Just make sure whatever you choose to 'corn' is fully cooked before you dip it in the batter. EQUIPMENT NOTE: You'll need a candy/frying thermometer

Yield 8 servings

Number Of Ingredients 10

All Purpose Flour
Cornmeal
Turbinado Sugar
Baking Powder
Salt
Whole Milk
Egg
Canola Oil
Peanut Oil
Hot Dog

Steps:

  • In a large bowl, whisk together dry ingredients. Add milk and egg, and whisk to combine until smooth. Pour batter into a wide, deep dish
  • Heat oil in a large heavy-bottomed pot to 375 F.
  • Skewer hot dogs or sausages lengthwise on popsicle sticks or skewers, leaving enough outside to create a handle. Holding onto handle, dredge hot dogs in batter until they have an even medium-thick coating.
  • Carefully slip corn dogs into hot oil and let fry until golden brown, flipping them once. Remove corn dogs to paper towels to drain. Serve warm with classic yellow mustard.

STATE FAIR CORN DOG BATTER



State Fair Corn Dog Batter image

Make and share this State Fair Corn Dog Batter recipe from Food.com.

Provided by silversparkles111

Categories     < 60 Mins

Time 42m

Yield 8 corndogs, 8 serving(s)

Number Of Ingredients 7

1/2 cup plus 3 tablespoons all-purpose flour
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne 2 large egg
1 1/4 cups well-shaken buttermilk

Steps:

  • Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.

Nutrition Facts : Calories 129.1, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.8, Sodium 195.2, Carbohydrate 26.1, Fiber 1.9, Sugar 2.5, Protein 3.9

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