Best Iowa State Fair Corn Dogs Recipes

CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!

Steps:

• In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
• In a small bowl, whisk together the egg and milk.
• Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
• Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
• Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
• Heat oil over medium-high heat until it reaches 360ºF.
• Line a plate with paper towels.
• Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
• Fry the corn dog until lightly browned, about 3 minutes.
• Transfer it to the paper towel-lined plate and let drain.
• Repeat the process for the remaining hot dogs.

IOWA STATE FAIR CORN DOGS

Steps:

• Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
• Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
• Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
• Transfer some of batter to a tall glass, filling it almost to the top.
• Working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. Add more batter to glass if necessary. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
• Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
• You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

STATE FAIR CORN DOG BATTER

Steps:

• Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.

CORN DOGS

Steps:

• Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
• Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
• Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
• Transfer some of batter to a tall glass, filling it almost to the top.
• Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.