State Fair Corn Dog Batter

Bring the nostalgia of summer festivals straight to your kitchen with this irresistible State Fair Corn Dog Batter recipe! Perfectly balanced with equal parts all-purpose flour and yellow cornmeal, this rich batter is lightly sweetened with sugar and honey for that classic fairground flavor. A tall glass trick ensures an even, thick coating for each hot dog or sausage, while frying to a golden, crispy perfection locks in the deliciousness. With just 10 minutes of prep time, these homemade corn dogs are an easy crowd-pleaser for parties, family dinners, or an indulgent snack. Pair with tangy mustard, ketchup, or your favorite dip to complete this carnival treat everyone will love.

Nutriscore Rating: 44/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg
• 1 cup milk
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 8 pieces hot dogs or sausages
• 8 pieces wooden skewers
• 0.5 cup all-purpose flour (for coating hot dogs)
• 4 cups vegetable oil (for frying)

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.

Step 2

In a separate bowl, beat the egg, then stir in the milk, honey, and 2 tablespoons of vegetable oil until well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring until a thick, smooth batter forms. Let the batter rest for 5 minutes while you prepare the hot dogs.

Step 4

Pat the hot dogs or sausages dry with a paper towel. Insert a wooden skewer into each hot dog, leaving enough of the stick exposed for a handle.

Step 5

Roll each hot dog lightly in the 1/2 cup of all-purpose flour to help the batter stick. Shake off any excess flour.

Step 6

Pour the batter into a tall glass or a deep, narrow container. This will make it easier to coat the hot dogs evenly.

Step 7

In a deep fryer or large pot, heat 4 cups of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.

Step 8

Dip each floured hot dog into the batter, turning to coat it completely. Let any excess batter drip off before carefully lowering the corndog into the hot oil.

Step 9

Fry 2-3 corn dogs at a time to avoid overcrowding the fryer. Cook for 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.

Step 10

Remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.

Step 11

Repeat the dipping and frying process with the remaining hot dogs.

Step 12

Serve the corn dogs immediately with ketchup, mustard, or your favorite dipping sauce.

Nutrition Facts

Serving size	(2280.2g)

Amount per serving	% Daily Value*
Calories	11689.9

Total Fat 1142.7g	0%
Saturated Fat 199.0g	0%
Polyunsaturated Fat 18.9g
Cholesterol 541.5mg	0%
Sodium 9325.9mg	0%
Total Carbohydrate 331.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 61.5g
Protein 104.5g	0%

Vitamin D 161.1IU	0%
Calcium 480.5mg	0%
Iron 20.0mg	0%
Potassium 1890.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.5%

Protein: 3.5%

Carbs: 11.0%