Iowa State Fair Corn Dog
A hot dog dipped in a slightly sweet cornmeal batter and deep-fried on a stick, a midway staple at the Iowa State Fair.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Deep fryer or heavy pot
- •Wooden skewers
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 18
- carbs
- 28
- protein
- 11
- calories
- 310
Instructions
- 1
Pat the hot dogs dry. Push a wooden skewer into each one, leaving a handle to hold.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 3
Add the buttermilk and egg. Whisk until a thick, smooth batter forms.
- 4
Pour the batter into a tall glass or narrow container.
- 5
Heat the oil to 350°F in a deep pot.
- 6
Dip each hot dog into the batter and turn to coat completely. Let any extra batter drip off.
- 7
Carefully lower the coated hot dog into the hot oil. Fry for 3 to 4 minutes, turning once, until deep golden brown.
- 8
Drain on a wire rack. Serve hot with mustard.
Chef's tips
Dust the hot dogs lightly with flour before dipping so the batter sticks evenly. Keep the oil steady at 350°F so the batter cooks through without burning.
Storage
Best eaten fresh; leftovers can be refrigerated for 1 day.
Reheating
Reheat in a 375°F oven for 8 to 10 minutes to re-crisp.
Common mistakes to avoid
- •The batter slides off because the hot dogs were not dried or dusted with flour first.
- •Frying in oil that is too hot, which browns the outside before the inside cooks.
Serving suggestions
Cooked Iowa State Fair Corn Dog?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Iowa
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
