It has been way too long since I've been to the state fair and it has been that long since I've had a corn dog.
Once I saw this recipe at Mika's Pantry, I had to post it so we can enjoy one of my favorite things at home!
Don't corn dogs conjure up childhood memories of the state fair?
1 1/2 cups flour
2/3 cups sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter, melted
1/2 teaspoon Coleman's dry mustard
1/8 tsp. cayenne pepper
Hot Dogs of your choice
Wooden Skinny Sticks (found at Walmart craft section)
1 (48 oz) bottle of Canola Oil (for frying)
Combine flour, sugar, corn meal, baking powder, salt, dry mustard and cayenne in a medium bowl.
Combine milk, eggs, oil and butter in a small bowl and mix well.
Add milk mixture to the flour mixture and stir just until blended.
Pour bottle of oil in a dutch oven or deep fryer and begin to heat to approximately 370 degrees over medium heat.
Pour some of the cornmeal meal mixture into a tall narrow glass.
Push sticks into one end of the hot dogs leaving enough to grab the end.
Dry off hot dogs with a paper towel and dip into the glass of cornmeal mix.
Put into hot oil and turn over until it is a nice golden color. Take out and let drain on a plate covered in paper towels.
Repeat process until all the corn dogs are made putting no more than two at a time in the oil.