Food I Like: Corn Dogs

16Sep10

Having not gone to the Minnesota State Fair for the second year running, I had to bring one of the food staples of any local festival home:  Corn Dogs.  Yes, I know I can go to the grocery store and buy corn dogs–even State Fair brand corn dogs.  But corn dogs are so much better when they are freshly dipped and not partially cooked and frozen.  Drying off the hot dogs is very important or else the batter will not stick very well.  I actually used some cheaper end hot dogs and put some sugar in the batter for sweetness so they are more like carnival food and it goes perfectly with mustard.  For a more savory version, scratch the sugar and use a teaspoon or two each of garlic powder and black pepper.  For the sticks I had to get a little creative: I used a chopstick stuck in the end of each hot dog and slid them off into my deep fryer.  If you are frying them on the stove top be careful and make sure you turn them early and often until the batter starts to crust over.

  • 1 egg
  • 1 cup milk
  • 1 cup corn meal
  • 1 cup flour
  • 1/4 cup sugar
  • 8 pack of hot dogs
  • sturdy sticks or skewers
  • oil for frying

Beat the egg and milk together.  Add corn meal, flour and sugar and mix until completely combined.  Dry off hot dogs.  Spear each hot dog on a stick.  Coat well in batter.  Deep fry.

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