You might know the famous state fair corn dog, but did you know there is a recipe that you can use to make them at home? This recipe will give you all the ingredients you need to make delicious, hot, homemade corn dogs. Plus, you’ll learn the history of the famous state fair corn dog.
Batter
The State Fair Corn Dog is a classic and beloved snack that you will find at many state fairs and carnivals. This quick and easy to prepare snack is also dairy-free, making it a good option for kids. You can make your own homemade corn dogs and freeze them for later use.
The State Fair Corn Dog is an easy to make snack that’s perfect for an after-school treat. It’s a sweet and savory combination that is sure to please any appetite.
The most basic step in making corn dogs is to get your oil hot. You should have about 3 cups of oil ready to go at a temperature of 350 degrees. To ensure the best flavor, you want the oil to have a high smoke point.
Once you’ve gotten the oil heated, you should prepare the batter. This is a simple mixture of flour, cornmeal, salt, sugar, baking powder, egg, buttermilk and a bit of oil.
Next, you’ll need to stir the dry ingredients with the wet. The key is to stir well. Don’t muddle the batter; it will keep the hot dog from getting stuck.
Once you’ve mixed the ingredients together, you’re ready to start frying. Keeping a close eye on the temperature of the oil is key to making your corn dogs piping hot. If the batter begins to set in the pot, rotate the pan to help the corn dog cook evenly.
The classic condiment for these sausages is ketchup. But you may also try using Sriracha chili sauce for a spicy kick.
In addition to the usual toppings, you’ll want to serve your fair corn dogs with a healthy dose of fruit. You can also try a green relish.
Relish
Whether you’re new to the deep fried treat or you’ve been enjoying corn dogs for years, there are several fun things to know about these classic snacks. It’s easy to find them at a variety of restaurants and fast food establishments, but it’s also possible to make them yourself.
For starters, corn dogs are a great snack for kids. They’re a healthy and delicious treat, with a little protein, so they’re perfect for little appetites.
Corn dog recipes are simple. You can find recipes that use only flour or cornmeal and other ingredients. The key is to make sure you get a good quality batter.
While store-bought corn dogs may be tasty, homemade versions are even better. The best part is that they’re inexpensive. Plus, you can freeze them for later.
If you’re interested in making your own corn dogs, there are a few simple steps you can follow. After you’ve prepared your batter, place it in a tall measuring cup and transfer it to a baking pan. Bake for about 16 to 20 minutes.
When you’re done baking your corn dogs, you can reheat them in the microwave or in the oven. If you’re preparing them for a party or event, they’ll be a hit.
Corn dogs are also great for serving alongside fruit or crispy French fries. However, if you’re watching your calories, they’re not an ideal choice.
The State Fair Corn Dog is a favorite of many. It’s an affordable and classic deep fried treat. Although they are available at many state fairs, their availability has declined in recent years. But they’re still a classic and enjoyed by people of all ages.
Mustard
If you’re attending the State Fair of Texas this year, you won’t want to miss out on a tasty treat – Fletcher’s Original Corny Dogs. The company claims to have invented corn dogs, and has been serving customers throughout the Lone Star State since 1942.
During the fair, you can enjoy the juiciness of these dogs with their traditional ketchup and mustard dipping sauce. They’re served on a stick and are perfect for holding onto.
Unlike fried chicken, you can dip a hot dog in any sauce you like, including ketchup and mustard. You can even use homemade sauces, such as honey mustard, to go with your hot dog.
To make a hot dog, you’ll first need a batter. For a batch of 12 corn dogs, you’ll need 2 cups flour, a baking powder or cayenne pepper, salt, a few drops of water, and a few teaspoons of butter. After all the ingredients are mixed together, you’ll need to roll the mixture into a ball.
Aside from batter, you’ll also need a few other ingredients. Heat up three inches of oil to 375 degrees. Put a deep fryer thermometer in the oil and make sure it stays around that temperature.
When the hot dogs are cooked, drain them on paper towels. You can serve them immediately or reheat them from frozen.
You can also make a healthier corn dog, using all-natural ingredients. All-beef or chicken hot dogs are an option. Some people prefer to use a sweet tang of ketchup instead of mustard. Other options include fruit, aioli, and green relish.
For a unique twist, try German-style curry ketchup. It’s a thicker consistency and leans on notes of smoke and vinegar for flavor.
History of the state fair corn dog
State fair corn dogs are an iconic part of American culture. They are an addictive snack, made with plump hot dogs on a stick, dipped in a cornmeal batter, and cooked until golden brown. You can add bacon, jalapenos, or cheese for a taste experience that is sure to please.
Corn dog history is filled with colorful characters. For example, Neil and Carl Fletcher, who were vaudeville performers, may have invented the first corny dog on the Texas state fairgrounds. Their corny dog was sold at the fair between 1938 and 1942. The two brothers made $8,000 selling their corny dogs in 1938.
Other people, such as George Boyington, a concessions vendor in Rockaway, Oregon, dipped hot dogs in batter. He and his wife served them on sticks for a rainy weekend.
There is also a story that tells how an inventor named Jack Karnis, who worked in an old-style ice cream parlor in Portland, Oregon, came up with the idea of putting a hot dog inside a bun and skewering it. This recipe hasn’t changed much in 74 years.
While the corn dog became popular in the 1940s, it wasn’t until the 1940s that a company named Pronto Pup introduced it to the public. William Brede, a Minnesota businessman, tried the product in Chicago and Milwaukee, and later opened the Cozy Dog Drive-In in Springfield, Illinois.
Another inventor, Stanley S. Jenkins, who was a Buffalo, New York resident, applied for a patent for his deep-frying apparatus in 1927. His patent described how he dipped battered sausages and other foods onto a stick and fried them.
Despite all the claims of inventors, there is no one true inventor of the modern corn dog. However, many businesses claim they invented the dish. Among those companies is the one at the State Fair of Texas, which sells 600,000 corny dogs each year.
Make-ahead instructions
If you’re looking for make-ahead instructions for state fair corn dogs, you’ve come to the right place. You can keep your fried delights in the fridge or freezer for a week or two. They’re great to serve as a snack, a meal, or as an appetizer.
First, you’ll want to have a nice hot pan. A heavy-bottomed stock pot works well. Add four inches of oil to it. Heat on medium-high heat.
Next, you’ll want to have a funnel. This is to help you get the batter into the pan without dripping all over.
Another good idea is to use wooden sticks. These can be as fancy as Popsicle sticks, but can also be as simple as a pair of skewers. Sticking the half of the dog in the oil will help the batter adhere better.
Finally, you’ll want to have a good temperature of oil. Oil that is too warm or too cold will cause your corn dogs to fall apart. Using a thermometer is always a good idea, but you can also just test the temperature with a wood piece.
The trick to making the best of both worlds is to fry in batches. This will prevent you from overcrowding the pot and ensure that your corn dogs are cooked thoroughly.
In the end, you’ll have some delicious, crisp corn dogs. They’re perfect for a party, a dinner, or as an after-school snack. Just be sure to keep an eye on them and rotate the pan frequently.
You can even keep them in the microwave for a quick snack. They’re also easy to freeze. So you can have them on hand whenever you want them.