Illinois State Fair Corn Dogs
An all-beef hot dog dipped in a sweet cornmeal batter, deep-fried on a stick, sold widely at Illinois county and state fairs.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Deep fryer or heavy pot
- •Wooden skewers
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 30
- protein
- 12
- calories
- 340
Instructions
- 1
Pat the hot dogs dry. Push a wooden skewer straight into the end of each one.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 3
Stir in the buttermilk and egg. Mix until you get a thick, smooth batter.
- 4
Pour the batter into a tall glass to make dipping easy.
- 5
Heat your oil in a deep pot to 350°F on the stovetop.
- 6
Dip each skewered hot dog into the batter. Coat it completely and evenly.
- 7
Fry the battered hot dogs for 3-4 minutes. Turn them occasionally until deep golden brown.
- 8
Drain the corn dogs briefly. Serve them hot with mustard.
Chef's tips
Using a tall glass helps coat the entire hot dog evenly. Keep the oil temperature steady so the batter cooks through without burning.
Storage
Best eaten fresh; refrigerate leftovers up to 2 days.
Reheating
Reheat in a 375°F oven until warmed through and crisp.
Common mistakes to avoid
- •Making the batter too thin so it slides right off the hot dog
- •Heating the oil too high, which browns the outside before the inside cooks
Serving suggestions
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