Ohio State Fair Corn Dog
A hot dog on a stick dipped in sweet cornmeal batter and deep-fried until the crust crackles, a midway classic served across Ohio's county and state fairs.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Deep pot or fryer
- •Wooden skewers
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 30
- protein
- 12
- calories
- 340
Instructions
- 1
Push a skewer into each hot dog. Leave enough stick at the end to hold.
- 2
Pat the hot dogs dry with paper towels. Dust them lightly with flour and shake off any extra.
- 3
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 4
Whisk in the buttermilk and egg. Stir until you have a thick, smooth batter.
- 5
Pour the batter into a tall glass so it is easy to dip the hot dogs.
- 6
Heat the oil in a deep pot until it reaches 365°F.
- 7
Dip each hot dog into the batter and turn to coat evenly. Let any extra batter drip off.
- 8
Fry two at a time for 3 to 4 minutes, turning occasionally. Cook until deep golden brown.
- 9
Drain briefly on paper towels. Serve hot.
Chef's tips
Dry the hot dogs completely and dust them lightly with flour before dipping. This helps the batter stick evenly.
Storage
Best eaten fresh; leftovers can be refrigerated up to 2 days.
Reheating
Reheat in a 375°F oven for about 10 minutes to recrisp the coating.
Common mistakes to avoid
- •Frying in oil that is not hot enough, which makes the batter greasy instead of crisp.
- •Not letting extra batter drip off before frying, which makes the coating uneven.
Serving suggestions
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