FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
MINI CORN DOGS
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 14 mini corn dogs
Number Of Ingredients 11
Steps:
- Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Insert wooden ice pop sticks or skewers securely into the hot dogs.
- Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
- Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
- When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
- Serve immediately with ketchup and mustard.
CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!
Steps:
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
- In a small bowl, whisk together the egg and milk.
- Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
- Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
- Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
- Heat oil over medium-high heat until it reaches 360ºF.
- Line a plate with paper towels.
- Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
- Fry the corn dog until lightly browned, about 3 minutes.
- Transfer it to the paper towel-lined plate and let drain.
- Repeat the process for the remaining hot dogs.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
STATE FAIR CORN DOG BATTER
Make and share this State Fair Corn Dog Batter recipe from Food.com.
Provided by silversparkles111
Categories < 60 Mins
Time 42m
Yield 8 corndogs, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.
Nutrition Facts : Calories 129.1, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.8, Sodium 195.2, Carbohydrate 26.1, Fiber 1.9, Sugar 2.5, Protein 3.9
MINNESOTA STATE FAIR CORN DOGS
Here is the recipe for Corn Dogs that Paul Jones featured on his show " Home Grown Cooking - Episode 260 " on the Home and Garden Network.
Provided by Bill Hilbrich
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Other: 10 bamboo skewers, soaked in water Heat oil to 350 degrees.
- In a bowl, combine cornmeal, salt, honey and boiling water.
- Mix.
- In a separate bowl, beat together egg, milk and butter.
- Add egg mixture to cornmeal mixture. Sift together flour and baking powder, then incorporate it into the mix until smooth.
- Insert stick into hot dogs, dip in batter, and place in a preheated fryer until golden brown - approximately eight to 10 minutes.
- Drain, and serve.
Nutrition Facts : Calories 585.7, Fat 35.9, SaturatedFat 15.4, Cholesterol 113.7, Sodium 1947.7, Carbohydrate 49.8, Fiber 2.7, Sugar 12, Protein 16.9
STATE FAIR MINI CORN DOGS
After reading several other corn dog recipes on here I couldn't find one that was really what I was looking for and took what I had around the house. I went into experiment mode and this is what I came up with. They are very similar in taste to the state fair corn dogs that come in the box. I used ballpark all beef franks. My toddlers DEVOURED. I kept the recipe small, since it was an experiment.
Provided by misslissa 121
Categories Toddler Friendly
Time 20m
Yield 12 mini corn dogs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil to 375F.
- Get out 4 thawed hot dogs and lay on paper towels to dry.
- Combine all dry ingredients and blend well.
- Stir in Milk.
- Add just enough water so that it sticks well to the spoon without running off.
- Finish patting dry the hot dogs
- I cut my hot dogs into thirds and make bite size corn dogs.
- Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
- Put it into the deep fryer, using another stick to push it off of the other
- I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
- Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
- Prep time does not include the amount of time it takes individual deep fryers to heat up.
More about "state fair mini corn dogs recipes"
EASY HOMEMADE MINI CORN DOGS - JUST A TASTE
From justataste.com
5/5 (37)Total Time 23 minsCategory Appetizer, Main Course, SnackCalories 115 per serving
- Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
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