One thing that I particularly missed in the past year, was state fairs. State fairs have a unique vibe. They’re colorful, vibrant, loud, and buzzing with life. And what I love the most about them, is that the air has a faint aroma of fried delicacies, which engulfs you as you move from stall to stall. This aroma is an amalgamation of freshly popped buttery popcorn, funnel cakes, blooming onions, and golden fried corn dogs.
Corn dogs are the OG state fair, food-on-a-stick. Juicy, snappy sausages, coated with cornmeal honey batter – they’re crunchy out the outside, then spongy soft with a mild dewy note of honey, and finally springy and firm on the inside. These golden, cornmeal and honey-battered corndogs are perfect warm-weather treats, convenient to eat, and equally convenient to make.
Making Corn Dogs:
Make the batter:
For the batter, take finely ground cornmeal in a large mixing bowl. Add flour, baking powder, salt, and sugar and mix the dry ingredients well together. Crack the eggs in another bowl. Add honey, buttermilk, and oil and whisk until well combined. Once well combined, pour wet ingredients into dry ingredients and mix and fold the ingredients together using a spatula. The batter should be thick and lump-free.
Dip and coat the hot dogs:
To dip and coat hot dogs, transfer batter into a tall glass or mason jar. Then insert a skewer into each hot dog, taking care to leave at least 1/4th of the skewer outside for a good grip. Dip hot dogs one by one into the batter before frying.
Fry the corn dogs:
Heat oil in a large saucepan. Once it reaches 350°F, place the batter-coated hot dogs in (2 to 3 at a time) and fry them for 4 to 5 minutes or until golden brown from all sides. Remove and rest on a wired rack for 2 minutes. Top off with ketchup and mustard, and serve hot.
10 hot dogs
1 ¼ cup yellow cornmeal, fine
1 cup all-purpose flour
1/5 cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 ½ cups buttermilk
1 tbsp vegetable oil
1 tbsp honey
10 wooden skewers
5 cups of vegetable oil, for frying
- In a large bowl, mix together cornmeal, flour, baking soda, salt, and sugar. In another bowl, whisk together egg, buttermilk, honey, and vegetable oil until well combined. Pour wet ingredients into the dry ingredients and mix to form a thick, lump-free batter.
- Transfer the batter into a tall glass. Insert a wooden skewer into each of the hot dogs. Dip hot dogs into the glass and coat them well with batter.
- Heat oil in a large saucepan. Once it reaches 350°F, add batter-coated hot dogs and fry them for 4 to 5 minutes. Remove and place on a wired rack for 2 minutes, and then serve hot.