State Fair Corn Dog Batter
Bring the nostalgia of summer festivals straight to your kitchen with this irresistible State Fair Corn Dog Batter recipe! Perfectly balanced with equal parts all-purpose flour and yellow cornmeal, this rich batter is lightly sweetened with sugar and honey for that classic fairground flavor. A tall glass trick ensures an even, thick coating for each hot dog or sausage, while frying to a golden, crispy perfection locks in the deliciousness. With just 10 minutes of prep time, these homemade corn dogs are an easy crowd-pleaser for parties, family dinners, or an indulgent snack. Pair with tangy mustard, ketchup, or your favorite dip to complete this carnival treat everyone will love.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 8 pieces hot dogs or sausages
- 8 pieces wooden skewers
- 0.5 cup all-purpose flour (for coating hot dogs)
- 4 cups vegetable oil (for frying)
Instructions
In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then stir in the milk, honey, and 2 tablespoons of vegetable oil until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, smooth batter forms. Let the batter rest for 5 minutes while you prepare the hot dogs.
Pat the hot dogs or sausages dry with a paper towel. Insert a wooden skewer into each hot dog, leaving enough of the stick exposed for a handle.
Roll each hot dog lightly in the 1/2 cup of all-purpose flour to help the batter stick. Shake off any excess flour.
Pour the batter into a tall glass or a deep, narrow container. This will make it easier to coat the hot dogs evenly.
In a deep fryer or large pot, heat 4 cups of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
Dip each floured hot dog into the batter, turning to coat it completely. Let any excess batter drip off before carefully lowering the corndog into the hot oil.
Fry 2-3 corn dogs at a time to avoid overcrowding the fryer. Cook for 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.
Remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
Repeat the dipping and frying process with the remaining hot dogs.
Serve the corn dogs immediately with ketchup, mustard, or your favorite dipping sauce.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 7.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 226 mg | 5% | |
*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.
