Fair Style Corn Dogs
Corn dogs battered in buttermilk, cornmeal and sweetened with a little bit of honey and then deep-fried to create a crisp, fluffy exterior while still keeping the hot dog juicy.
Equipment
- Corn dog sticks
Ingredients
For the Corn Dogs
- 16 hot dogs
- 16 corn dog sticks
- canola oil for frying
- ketchup and mustard to serve
Corn Dog Batter
- 1 ½ cups fine yellow corn meal
- 1 ¼ cups all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¾ cups buttermilk
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon honey
Instructions
- Pour about 3 inches of oil into a large pot and heat to 350F.
- Pat the hot dogs dry with a paper towel and insert the sticks.
- Whisk together the wet ingredients in one bowl and the dry ingredients in another. Then combine the dry and wet ingredients and thoroughly mix.
- Pour the batter into a drinking glass at least the length of the hot dog. Put the hot dog on a stick straight down into the batter until it reaches the end of the hot dog. Move the hot dog around to ensure the entire hot dog is fully coated in batter. Then carefully pull the hot dog up in a twirling motion. Let the excess batter drip off.
- Hold the corn dog at an angle in the oil for about 5 seconds to let the top of the batter cook a little bit. This keeps the entire corn dog from sticking to the pot.
- Fry about 3 corn dogs at a time for 3 minutes, until golden brown. Turn them as needed to evenly brown. Then place on a wire rack to cool.
Notes
Many types of sticks can be used. I used candy sticks. Avoid sharp skewers.