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state fair grade corn dogs

★★★★★ 4
a recipe by
barb brammer
mobridge, SD

I love these even better than the ones that I get at the MN state fair.

★★★★★ 4
serves 4
prep time 10 Min
cook time 5 Min
method Deep Fry

Ingredients For state fair grade corn dogs

  • 1 c
    yellow corn meal
  • 1 c
  • 1/4 c
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1
    beaten egg
  • 1 1/2 c
  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
  • 10
    hot dogs
  • 1 pkg

How To Make state fair grade corn dogs

  • 1
    In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
  • 2
    In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
  • 3
    Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
  • 4
    Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

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