Minnesota State Fair Corn Dogs Recipes

COPYCAT STATE FAIR CORN DOGS

Steps:

• Soak bamboo skewers in water for 20 minutes. Heat oil in a deep fryer or deep skillet to 350 degrees F. Dry the hot dogs off with paper towels and set on paper toweling to dry. You can also dust them with cornstarch after drying. In a shallow bowl, combine the cornmeal, salt, honey, and boiling water. Mix well. In another bowl, whisk together the egg, milk, and melted butter. Stir the egg mixture into the cornmeal mixture. Sift the flour and baking powder together then stir it into the cornmeal mixture and mix until smooth. Insert a soaked skewer into one end of each of the hot dogs. Dip the hot dogs in the batter, letting any excess drip off. Add the hot dogs to the hot oil and cook for 8-10 minutes or until golden brown, turning gently as needed. Remove from the hot oil and let drain on paper toweling. Serve hot with ketchup and mustard.

MINNESOTA STATE FAIR CORN DOGS

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.

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

COUNTY FAIR CORN DOGS

Steps:

• Insert skewers into frankfurters and dust with flour; set aside.
• To Make Batter: In a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt, cayenne pepper, egg, 2 tablespoons oil and water. Whisk all together.
• Heat 1 quart oil in a large skillet over high heat (to about 375 degrees F, 190 degrees C). Roll or dip franks in batter, then fry until lightly browned. Drain on paper toweling and serve.

IOWA STATE FAIR CORN DOGS

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.