County Fair Corn Dogs
Just like the hot dogs you get at summer fairs!
Notes from our test kitchen; it is recommended to use the larger size kosher all beef hot dogs for this, to insure the batter holds to the hot dogs pat dry with paper towels then dust the hot dogs very lightly with flour
Yield 2 pounds hot dogs
Ingredients
2 pounds large size hot dogs
wooden sticks
1 quart of oil for deep-frying
BATTER:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons yellow cornmeal
1/4 cup white sugar
1-1/2 teaspoons baking powder
2 teaspoons seasoned salt
1/8 teaspoon cayenne pepper, optional or you may increase to heat level
2 tablespoons melted shortening
1 egg, beaten
1-1/4 cups buttermilk
1/2 teaspoon baking soda
Instructions:
In a deep-fryer heat oil to 365 degrees F.
In a large deep bowl combine flour with cornmeal, sugar, baking powder, seasoned salt and cayenne pepper; stir in the melted shortening.
In a small bowl whisk the egg with buttermilk; add to the flour mixture along with the baking soda; mix with a wooden spoon until smooth and well combined.
Make certain to pat all hotdogs dry using paper towels, then insert 1 wooden stick into each hot dog.
Holding the stick dip into the batter one at a time allowing excess batter to drip off.
Deep-fry one or two at a time in hot oil until lightly browned.
Drain on a rack or paper towels.
Posted on recipezazz.com
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I can’t wait to give this recipe a go! Every year when the fair is in town we make 1 trip for the express purpose of buy my Dear Dad corn dogs!
I can’t wait to surprise him! Thanks KITT!