Minnesota State Fair Corn Dogs
Bring the magic of fairgrounds to your kitchen with these irresistible Minnesota State Fair Corn Dogs! This recipe features a perfectly fluffy and golden cornmeal batter, lightly sweetened with honey and sugar, for that authentic state fair flavor. Skewered hot dogs are coated in a layer of flour for better batter adhesion and then dipped into a thick, rich mixture before being fried to crispy perfection. With just 15 minutes of prep time and a quick 10-minute fry, these homemade corn dogs are an effortless way to relive the joy of carnival treats. Serve them hot with classic condiments like ketchup, mustard, or honey mustard for the ultimate nostalgic snack! Perfect for parties, family nights, or just a fun, indulgent meal at home.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons White granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Whole milk
- 1 tablespoon Honey
- 8 pieces Hot dogs
- 8 pieces Skewers (wooden or bamboo)
- 0.25 cup All-purpose flour (for coating hot dogs)
- 6 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate small bowl, beat the egg. Add the milk and honey, and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Set aside to rest for 5 minutes.
Meanwhile, pat the hot dogs dry with paper towels to ensure the batter adheres properly. Insert one skewer into each hot dog, leaving enough skewer protruding as a handle.
Preheat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure the oil is deep enough to fully submerge the corn dogs.
Place the 1/4 cup of flour onto a plate and lightly roll each hot dog in the flour to coat. Shake off any excess flour.
Pour the batter into a tall glass or jar for easy dipping. Dip each floured hot dog into the batter, turning to coat evenly. Allow the excess batter to drip off.
Carefully lower the battered hot dog into the hot oil. Fry 2–3 corn dogs at a time, avoiding overcrowding the pot. Cook for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove the corn dogs with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining hot dogs.
Serve the corn dogs warm with your favorite condiments such as ketchup, mustard, or honey mustard.
Nutrition Facts
Calories |
14648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1524.0 g | 1954% | |
| Saturated Fat | 240.6 g | 1203% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 464 mg | 154% | |
| Sodium | 6356 mg | 276% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 59.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 452 mg | 35% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
