August 21, 2014
Nothing is more of a quintessential state fair treat than a freshly fried corndog. This recipe for making them at home was passed on from my long-time fellow blue ribbon groupie, Joyce Agnew. It was her mother’s recipe. We tweaked it a bit and it’s for sure our “go to” recipe for everyone’s favorite food on a stick.
-Cyndi, Nedra & Alicia
8-10 hot dogs
8-10 wooden sticks
6 cups canola oil for deep frying
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup corn meal
2 tablespoons butter, room temperature
1 egg, slightly beaten
3/4 cup milk
Sift together flour, sugar, baking powder and salt. Stir in corn meal. Cut in the butter; set aside. Combine the egg and milk. Add to the dry mixture; set aside. Dry off the hot dogs with a paper towel and lightly dust them with flour (the batter stays on the hot dogs better). Insert sticks into hot dogs and dip in batter until coated. Deep fry 4-5 minutes at 350-375 degrees or until golden brown, turning as needed. Using tongs, remove and let dry on paper towels to drain and cool.
Helpful tips: If batter is too thick, add a little milk. Buy good quality hot dogs. Use enough oil so it does not cool off too much when you add the dipped dogs. We filtered the oil through a clean coffee filter in a sieve. You can then refrigerate and reuse next time. It keeps the corndog flavor.
Also, you can easily adapt this recipe into mini size or bite size poppers. Simply cut the dogs to preferred size and skip the sticks. You can use toothpicks if you want to keep with the “on a stick” theme. We even tried them with cocktail size dogs. All delicious. The key is the batter. It’s perfect with a good flour and cornmeal.