Tuesday, August 10, 2010

State Fair Corn Dogs

We recently hosted a "State Fair Warm Up" party with our neighbors.  We tried corn dogs, cheese curds, fried pickles, onion rings, and fried snickers.  Some recipes worked better than others.  The following was Riley's favorite (and Amy's too).  Riley worked her way through two large corndogs in a matter of minutes.

1 c flour
2/3 c yellow cornmeal
1/4 c white sugar
1 1/2 t baking powder
1 t salt
1 egg, beaten
1 1/4 c buttermilk
1/2 t baking soda
2 pounds hot dogs; room temperature
disposable chop sticks (wooden, found in your Asian section of your grocery store)

  1. In a bowl, stir together flour, cornmeal, sugar baking powder, and salt.
  2. Make a well in the center, and pour in the egg, buttermilk and baking soda.  Mix until everything is smooth and well blended.
  3. Pour the batter into a tall glass and place in the refrigerator for about an hour.
  4. Pat the dogs dry and coat them in a thin layer of cornstarch.
  5. Insert a chopstick into each dog, leaving about 1/2 inch at the top.
  6. Heat the oil to 365
  7. Dip the dogs into the batter a couple times for a nice thick coating of batter. 
  8. Place in the fryer.  The longer sticks should serve nicely when you want to flip them around (since they will stick out of the oil).
  9. Drain on a paper towel and serve!

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