Iowa State Fair Corn Dogs
photo by Rinshinomori
- Ready In:
8 corn dogs
- 8 hot dogs
- 3 tablespoons flour
- 1⁄2 cup flour
- 1 1⁄2 cups cornmeal
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon cayenne
- 2 large eggs
- 1 1⁄4 cups buttermilk, well shaken
- oil, for frying
- 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.
Questions & Replies
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This does not compare to any corn dog you can get at your local fair. The batter just is not good. It was the worst tasting crust to a corn dog I ever had and honestly would prefer the frozen, basic corn dogs from any grocery store. I would recommend using it as a base but add to it. It definitely needs to be sweeter so I would suggest increasing the amount of sugar. There was also too much cornmeal as the was the only thing you could taste with the recipe as is. Our family are huge corn dog lovers and nobody finished theirs. I never leave reviews but please do not waste your ingredients or time on this recipe.
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