South Dakota State Fair Corn Dog
A skewered hot dog dipped in slightly sweet cornmeal batter and deep-fried to a crisp, golden shell, a fairground favorite at the South Dakota State Fair in Huron.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 330 kcal
Equipment
- •Deep fryer or heavy pot
- •Wooden skewers
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 19
- carbs
- 28
- protein
- 11
- calories
- 330
Instructions
- 1
Pat the hot dogs dry. Push a skewer into each one lengthwise and dust lightly with flour.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a tall glass or jar.
- 3
Whisk in the buttermilk and egg until a thick, smooth batter forms.
- 4
Heat the oil in a deep pot to 350°F.
- 5
Dip each skewered hot dog into the batter and turn to coat evenly. Let any extra batter drip off.
- 6
Lower into the hot oil. Fry for 3-4 minutes, turning as needed, until deep golden brown.
- 7
Drain on a wire rack or paper towels before serving.
Chef's tips
Pat the hot dogs dry and dust them lightly with flour before dipping so the batter sticks evenly.
Storage
Refrigerate cooked corn dogs up to 2 days.
Reheating
Reheat in a 375°F oven for 8-10 minutes to re-crisp the coating.
Common mistakes to avoid
- •Batter slides off because the hot dogs were not dried and floured first
- •Oil is too hot, which browns the outside before the batter cooks through
Serving suggestions
Cooked South Dakota 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 South Dakota
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
