Roorda Electric Iowa Corn Dogs
Experience a taste of classic fairground nostalgia with a Midwestern twist in these irresistible Roorda Electric Iowa Corn Dogs! Featuring a perfectly balanced batter of yellow cornmeal, a touch of sugar, and a hint of ground mustard powder, these homemade corn dogs offer a delightful crunch with every bite. Hand-dipped and fried to golden perfection, they deliver that signature crisp exterior and juicy hot dog center that makes them an all-time favorite. Ready in just 30 minutes, this easy corn dog recipe is perfect for weeknight dinners, game-day snacks, or family gatherings. Serve them hot with your favorite condiments—whether you prefer ketchup, mustard, or honey mustard—for a crowd-pleasing treat that will transport you straight to the Iowa State Fair. Keywords: homemade corn dogs, easy corn dog recipe, fair food, Midwestern recipes, crispy fried corn dogs.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground mustard powder (optional)
- 1 large Egg
- 1 cup Milk
- 4 cups Vegetable oil (for frying)
- 8 pieces Hot dogs
- 8 pieces Wooden skewers
- 0.25 cup All-purpose flour (for coating hot dogs)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and mustard powder (optional) until well combined.
Add the egg and milk to the dry ingredients and whisk until a smooth batter forms. The batter should be thick enough to coat the hot dogs evenly. If necessary, add a little more milk to adjust the consistency.
Heat the vegetable oil in a deep fryer or a large, deep pot to 350°F (175°C). Ensure there is enough oil to fully submerge the corn dogs.
Insert wooden skewers into the hot dogs, leaving enough of the skewer exposed for a handle. Pat the hot dogs dry with a paper towel to remove moisture.
Lightly coat each hot dog in the extra 1/4 cup of all-purpose flour. This helps the batter adhere better to the hot dogs.
Transfer the batter to a tall glass or jar for easy dipping. Dip each floured hot dog into the batter, turning to coat it evenly. Hold the hot dog over the glass for a few seconds to let any excess batter drip off.
Carefully lower the battered hot dog into the hot oil, holding onto the stick for a few seconds to let the coating set before releasing it completely. Fry 2-3 corn dogs at a time to avoid overcrowding.
Fry the corn dogs for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon or tongs to remove them and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the dipping and frying process with the remaining hot dogs.
Serve the corn dogs hot with your favorite condiments, such as ketchup, mustard, or honey mustard. Enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 195 mg | 4% | |
*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.
