STATE FAIR CORN DOGS

STATE FAIR CORN DOGS
STATE FAIR CORN DOGS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    cup all-purpose flour

  • 1/2

    cup yellow cornmeal

  • 1

    tablespoon honey

  • 3

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon ground mustard

  • 1/4

    teaspoon paprika

  • Consider 1/8 - 1/4 tsp. chipotle powder

  • Dash pepper

  • 1

    egg, lightly beaten

  • 1

    cup evaporated milk (may want to try buttermilk)

  • Oil for deep-fat frying

  • 12 to 16

    wooden skewers (less if using bigger dogs)

  • 12 to 16

    hot dogs

Directions

1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass. 2. Skewer each dog at least 2/3 to support them. Pat dry. Lightly dust with flour or cornstarch. 2 In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.

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