Minnesotastatefaircorndogs Recipes
FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
COUNTY FAIR CORN DOGS
Hear ye, hear ye! Here's something to bring back memories of the county fair. Use 10 wooden skewers for the franks, and dip away!
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 17.7 g, Cholesterol 55.7 mg, Fat 29 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 8.6 g, Sodium 824.4 mg, Sugar 0.2 g
IOWA STATE FAIR CORN DOGS
Who doesn't like corn dogs? I bet not many. This recipe is from the Gourmet web exclusive and these are very yummy! The original recipe calls for grilling the hot dogs first to bring out the smokier taste to the corn dogs and they do, but if you are in a hurry like many of us, you can go from opening the package of hot dogs to this recipe and the results will still be great. This recipe calls for 8 hot dogs, but I find that there is usually about 1/3 of the batter leftover every time. Not a problem, you can use the leftover batter to fry up anything else such as asparagus, green beans, onions, etc after making corn dogs. They will taste wonderful. The direction calls for a tall glass. The tall glass will hold the batter and you dunk the hot dogs in the glass which makes it much more convenient than rolling hot dogs around in a bowl with a batter.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 8 corn dogs
Number Of Ingredients 13
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.
Nutrition Facts : Calories 336.2, Fat 19.2, SaturatedFat 6.4, Cholesterol 71.9, Sodium 943.9, Carbohydrate 30.3, Fiber 2, Sugar 4.1, Protein 10.9
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