State Fair Corn Dogs

Original Recipe from:  Michigan State Fair

Who doesn’t love a Corn Dog?  There is something so special about a local fair, the sights, the sounds…and the Food.  Foods that just say summer.  Frozen corn dogs, available at the grocery, just don’t capture the real flavor and they are loaded with ingredients that just aren’t needed.  This recipe was published in the Detroit Free Press back in the 1960’s.  They taste just like the ones you get at the State Fair.  My kids always come home when I tell them I’m making Corn Dogs.  We have fun, the mood is always festive, and the Corn Dogs disappear!  Make up a batch of these and just taste summer, even in the middle of winter.  All time family favorite!   Enjoy!

Notes: 

We made our own skewers using 1/8” dowel rods.  Cut dowel rods in 12 inches lengths, and then sharpen one end (a pencil sharpener works well).  Dowel rods are available at craft and hardware stores.  You can also use metal skewers. 

I use an asparagus pan for frying the Corn Dogs.  An asparagus pan is 5.5“diameter, 8” deep, it is a perfect depth for frying Corn Dogs, and makes great asparagus too. 

Ingredients

1 cup self-rising flour

¾ cup self-rising corn meal

1/2 teaspoon salt

1 cup milk

1 teaspoon dry mustard

1 egg

Hot Dogs (as written, the recipes makes 8-10 corn dogs) Note:  DO NOT use hot dogs that plump when you cook them!

Directions

  

Mix all of the batter ingredients thoroughly.  I use a whisk.  The batter should be the consistency of pancake batter.  If too thick, add a little water. 

Rinse off the hot dogs, and wipe dry with a paper towel.

Insert skewer in each hot dog, approximately 2/3 – 3/4 deep.

Dip hot dog in batter, coat thoroughly, but not excessively.

Deep-fry on medium high heat until golden brown.  Do not let the hot dog “rest” on the bottom of the pan. 

Serve with ketchup and mustard.