Throughout August I’ve been sharing recipes for food you find at fairs. For the last day of the month, I’ve got one that’s been a staple of every fair for decades, the Corn Dog. To make one at home, you’ll need yellow cornmeal, flour, eggs, sugar, baking flour, cornstarch, and buttermilk to make the coating for your dog. Besides that, hot dogs of your choice, skewers to put them on, and some oil to fry them in. It’s just a matter of dipping the dog in the batter and doing a quick fry job. I suggest serving with Mac and Cheese.
Ingredients
- 1 quart canola oil
- 8 all-beef franks, or hotdog of choice
- 8 8-inch skewers
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups whole buttermilk
- 1 large egg
How to-
Heat oil in a large pan. I usually consider it ready if I can put a drop of water in and it bounces off the oil. Maybe a little cooler. While that’s getting up to heat, put the skewers in the hot dogs. You’ll want to leave enough stick out the end to hold with.
Put the cornmeal, flour, sugar, cornstarch, baking powder, and salt in a medium bowl. Whisk it all together. Then add buttermilk, and egg and whisk until smooth. Dip the dogs, 1 at a time, in batter. Immediately place them in the hot oil. Fry until golden and crisp. You’ll want to turn them a lot to help with even browning. Transfer to a wire rack set over a baking sheet to drip excess oil while you continue with remaining batter and hotdogs.