Get them while they’re hot.
So, what’s so special about a corn dog? Nothing really but I’ve never been able to pass one up once that smell of a frying dog is in the wind and my hose catches the drift.
Use to be, back in the day, (maybe even before my day) one would go to a carnival or state fair and would be confronted with things like the Bearded Lady, the wolf man, person with two heads (ok, maybe that one was in an old movie I saw when I was a kid), the snake woman, sword swallower, little person, very big person, and probably things your mother would have never let you go in to take even a peek.
I would have been more concerned with what are they going to feed us. There are so many things that are fried at state fairs and I’m sure depending on where you live, there may even be some I haven’t heard of. Here are just a few I have seen and come across looking for the next “big” fried things on a stick. Chicken Fried Lobster with champagne gravy (sounds pretty good), Fried Butter, Fried Snicker Bars, Funnel Cakes, Fried Cheese Curds, Frog Legs (Now I would like that one.), Batter Dipped Deep Fried Twinkies (and I thought those were gone.), Fried Jalapeños, of course, and the list goes on and on for those artery clogging treats.
Personally, I don’t think you can beat a good hot dog turned into a corn dog. I’ve made these with plain yellow mustard but I have also made the dipping sauce recipe below to go with these. Cutting the dogs into thirds make such a cute little appetizer and ya don’t have to feel guilty about eating a couple. Ok, so who could stop at just a couple. And, these are the perfect size for the kids, that is if you let them have hot dogs.
I’d have to say my first memory of a corn dog would be going to the county fair with my husband when we were kids and having one, probably long with some taffy (Malone’s Taffy in Illinois always came to our fair in Missouri and they had the best (not salt water) taffy you have put in your mouth (you have to look at their site because that is exactly what the stand looked like when we were kids.). So, going to a fair, or a Rodeo (Houston’s is coming up soon I think), I would have to at least have some cotton candy, a corn dog and maybe one other fried thing before getting my fill of those greasy treats.
These dogs are not greasy. If you have your oil hot and they don’t stay in that long, and they get drained really well, you will not have greasy corn dogs.
BLAST FROM THE PAST:
Dip your skewered corn dogs into batter, twirl around until coated. Drop in hot oil and fry.
Once they start to brown on the bottoms, try to flip them over; sometimes they will pop back over but just do your best to brown both sides. Drain on paper towels or rack. Serve.
Don’t these look irresistible? And I love my tiny little galvanized buckets I picked up at Ace Mart Restaurant Supply. My pics always come from Pick On Us.
- 2/3 c. plain yellow corn meal
- 1 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 egg, slightly beaten
- 2 tsp. oil
- 3/4 c. buttermilk
- 1 tsp. sugar
- pinch cayenne pepper, optional
- 2-3" oil in skillet for cooking corn dogs
- Mustard: (or use just plain yellow mustard for dipping)
- 2 Tbsp. honey
- 3 Tbsp. Dijon mustard
- 3 Tbsp. course grain mustard
- Combine all the dry ingredients. Whisk the oil, egg and the buttermilk together until blended.
- Soak your skewers in water for 10-15 minutes. Cut your hotdogs into thirds and then insert a skewer half way into the hot dog pieces.
- Have your oil hot at 350°.
- Put your batter into a tall container like a Mason jar and then dip each skewered hotdog into the batter, turning to coat well. scrape off any bit hanging off the end and drop into oil and fry until brown, turning when they start puffing up. Remove from heat, drain and serve with either mustard sauce, plain yellow mustard or some bbq sauce of your choice.
- For the mustard sauce whisk together the honey, Dijon and course grain mustards until blended.