Minnesota State Fair Corn Dog
A hot dog dipped in sweet cornmeal batter, deep-fried on a stick, and a defining food of the Minnesota State Fair's Pronto Pups and Fair food stands.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Deep pot
- •Wooden sticks
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 20
- carbs
- 30
- protein
- 12
- calories
- 350
Instructions
- 1
Heat oil in a deep pot to 365°F.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 3
Whisk in the buttermilk and egg. Stir until you have a thick, smooth batter.
- 4
Pat the hot dogs dry. Push a wooden stick lengthwise into each one.
- 5
Pour the batter into a tall glass.
- 6
Dip each hot dog into the batter. Turn it slowly to coat it evenly and thickly.
- 7
Carefully lower the coated hot dogs into the hot oil.
- 8
Fry 2-3 at a time for about 3-4 minutes. Turn them occasionally until deep golden brown.
- 9
Drain on a wire rack. Serve hot with mustard.
Chef's tips
A tall glass makes dipping much easier. Pat the hot dogs completely dry so the batter sticks well.
Storage
Best eaten fresh; not ideal for storage.
Reheating
Reheat in a 400°F oven for a few minutes to recrisp; avoid microwaving, which makes the batter soggy.
Common mistakes to avoid
- •Making the batter too thin, which causes it to slide off during frying.
- •Heating the oil too hot, which browns the outside before the inside cooks through.
Serving suggestions
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