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–+ servings
American corn dog

State Fair Corn Dogs

Corn dogs make a great addition to any cookout or casual party. They are surprisingly tasty and add a unique twist to hand foods. Cooked corn dogs freeze well and reheat quickly.
5 from 1 vote
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Course: Appetizer, Lunch, Side Dish, Street Food
Cuisine: American, American Midwest, North American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting batter: 30 minutes
Total Time: 55 minutes
Servings: 10 hot dogs
Author: My Hungry Traveler

Equipment

  • Large cast-iron skillet (12-inch), Wok, or Deep Fryer
  • Large paper towel-lined baking pan
  • Candy thermometer

Ingredients

  • ½ cup All-purpose Flour
  • ¾ cup Cornmeal
  • 1½ tsp Baking powder
  • 1 tbsp Sugar
  • ½ tsp Each: salt and black pepper
  • 1 large Egg
  • ½ cup Whole milk
  • 1 stalk Scallion, finely chopped
  • 10 Beef hot dogs with casings
  • 4 cups Canola oil
  • 10 Thick wooden skewers (8-inch)
US Customary - Metric

Instructions

  • Prepare Batter - Whisk together flour, cornmeal, baking powder, sugar, salt, and pepper in a large bowl. In another small bowl, whisk together milk, egg, and scallion. Pour into bowl with dry ingredients and gently mix together being careful not to overmix. Sit covered on the counter for 20-30 minutes.
  • Make Corn Dogs - Preheat oven to 200°F (120°C). Line a baking pan with paper towel. Heat 2-inches of oil to 350°F (177°C) in a large skillet or deep fryer.
    While oil is heating, skewer each hot dog lengthwise to within 1 inch from the top. When oil is about to reach temperature, dip a hot dog into the batter and twirl to coat and seal the dog completely. Lift dog from batter and let excess batter drip back into the bowl.
    Holding the stick end, lower the corn dog into the hot oil, keeping it suspended for 5 seconds before letting go. Repeat 3 more times so that a batch of 4 is cooking at the same time. Cook until coating becomes brown, about 4-5 minutes. Rotate occasionally to ensure all sides are cooked evenly. Transfer cooked corn dogs to a paper towel lined baking pan and keep warm in the oven. Bring oil is back to 350° (177°C) and repeat process 3 dogs at a time.
    Serve hot with a squirt of mustard or ketchup, and side of pickle spears and French fries or potato salad.

Notes

  • Batter can be made in advance and refrigerated until needed.

Nutrition

Calories: 1027kcal | Carbohydrates: 16g | Protein: 8g | Fat: 105g | Saturated Fat: 13g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 64g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 537mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 47IU | Calcium: 59mg | Iron: 1mg