Kansas State Fair Corn Dogs
Hot dogs coated in a sweet cornmeal batter and deep-fried until golden, a Kansas State Fair classic.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Deep fryer or heavy pot
- •Wooden skewers
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 18
- carbs
- 30
- protein
- 10
- calories
- 320
Instructions
- 1
Whisk the cornmeal, flour, sugar, and baking powder together in a bowl.
- 2
Add the milk and egg. Stir until a thick, smooth batter forms.
- 3
Pat the hot dogs dry. Push a wooden stick into each one.
- 4
Heat the oil to 350°F in a deep pot on the stovetop.
- 5
Dip each hot dog into the batter to coat it evenly.
- 6
Carefully lower them into the hot oil. Fry until golden brown, about 3-4 minutes.
- 7
Drain the corn dogs on paper towels.
- 8
Serve with yellow mustard.
Chef's tips
Pat the hot dogs very dry before dipping so the batter sticks. Keep the oil temperature steady so they do not turn out greasy.
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly in an oven or air fryer to re-crisp.
Common mistakes to avoid
- •Making the batter too thin so it slides off the hot dog
- •Using oil that is too cool, which makes the coating greasy
Serving suggestions
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