State Fair Corn Dog Batter Recipes

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Steps:

• Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.

Steps:

• 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.

Steps:

• Other: 10 bamboo skewers, soaked in water Heat oil to 350 degrees.
• In a bowl, combine cornmeal, salt, honey and boiling water.
• Mix.
• In a separate bowl, beat together egg, milk and butter.
• Add egg mixture to cornmeal mixture. Sift together flour and baking powder, then incorporate it into the mix until smooth.
• Insert stick into hot dogs, dip in batter, and place in a preheated fryer until golden brown - approximately eight to 10 minutes.
• Drain, and serve.

Steps:

• Heat oil to 375F.
• Get out 4 thawed hot dogs and lay on paper towels to dry.
• Combine all dry ingredients and blend well.
• Stir in Milk.
• Add just enough water so that it sticks well to the spoon without running off.
• Finish patting dry the hot dogs
• I cut my hot dogs into thirds and make bite size corn dogs.
• Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
• Put it into the deep fryer, using another stick to push it off of the other
• I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
• Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
• Prep time does not include the amount of time it takes individual deep fryers to heat up.

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.