Crispy Fair Corn Dogs (Print Version)
# Ingredients:
→ Corn Dog Batter Ingredients
01 -
3/4 cup all-purpose flour
02 -
3/4 cup yellow cornmeal
03 -
1.5 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon baking soda
06 -
1 teaspoon sugar
07 -
1/8 teaspoon nutmeg
08 -
2 large eggs
09 -
3/4 cup buttermilk
→ Hot Dog Ingredients
10 -
4 hot dogs
11 -
1/4 cup all-purpose flour for coating
12 -
About 6 cups frying tallow (or alternative)
13 -
Wooden sticks for skewering
→ Optional Toppings
14 -
Mustard
15 -
Ketchup
# Instructions:
01 -
Get your fryer or a sturdy deep pot ready by heating cooking oil (or tallow) to 350°F (175°C). Be sure the oil is deep enough to cover the corn dogs completely.
02 -
Grab a medium mixing bowl and stir together the dry ingredients: cornmeal, flour, baking soda, baking powder, sugar, nutmeg, and salt. Mix them up evenly.
03 -
In a smaller bowl, whisk the eggs and buttermilk until they're blended smoothly.
04 -
Combine your wet mixture into the bowl with the dry stuff. Stir lightly until the flour streaks disappear, but don’t overdo it—lumpy is just fine! Pour the batter into a tall container or glass to make coating easier.
05 -
Stick wooden skewers into the hot dogs, leaving enough stick for holding. Coat each dog in a light layer of flour — just roll them around — and shake off the extra.
06 -
Dip each floured hot dog into your tall glass of batter, making sure it's fully coated. Pop it straight into the hot oil. Only fry 1-2 at a time to avoid overcrowding. Cook for around 3 minutes or until they're that perfect golden color.
07 -
Pull the corn dogs out of the oil and let them drain on some paper towels. Serve immediately. Don’t forget the mustard or ketchup for dipping if you’d like!
# Notes:
01 -
Feel free to use regular oil instead of tallow if that works better for you.
02 -
Keep any extras in a sealed container in the fridge for up to 5 days.
03 -
Freeze cooked corn dogs in containers that seal tight for up to 2 months.
04 -
To warm up frozen ones, either pop in the microwave for a minute or use a 300°F oven for 15 minutes. If thawed, you only need about 30 seconds in the microwave or 10 minutes in the oven.