State Fair Mini Corn Dogs Recipes

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

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.

A PLUS FAIR CORN DOGS

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.

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

COPYCAT STATE FAIR CORN DOGS

Steps:

• Soak bamboo skewers in water for 20 minutes. Heat oil in a deep fryer or deep skillet to 350 degrees F. Dry the hot dogs off with paper towels and set on paper toweling to dry. You can also dust them with cornstarch after drying. In a shallow bowl, combine the cornmeal, salt, honey, and boiling water. Mix well. In another bowl, whisk together the egg, milk, and melted butter. Stir the egg mixture into the cornmeal mixture. Sift the flour and baking powder together then stir it into the cornmeal mixture and mix until smooth. Insert a soaked skewer into one end of each of the hot dogs. Dip the hot dogs in the batter, letting any excess drip off. Add the hot dogs to the hot oil and cook for 8-10 minutes or until golden brown, turning gently as needed. Remove from the hot oil and let drain on paper toweling. Serve hot with ketchup and mustard.

STATE FAIR MINI CORN DOGS

Steps:

• Heat oil to 375F.
• Get out 4 thawed hot dogs and lay on paper towels to dry.
• Combine all dry ingredients and blend well.
• Stir in Milk.
• Add just enough water so that it sticks well to the spoon without running off.
• Finish patting dry the hot dogs
• I cut my hot dogs into thirds and make bite size corn dogs.
• Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
• Put it into the deep fryer, using another stick to push it off of the other
• I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
• Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
• Prep time does not include the amount of time it takes individual deep fryers to heat up.