State Fair Corn Dogs


I've always loved eating corn dogs at the state fair and finally decided to try my hand at a homemade version. These are pretty good. Taste them and see for yourself. My family loved them.

1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon dried chives
1 tablespoon baking powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1 1/4 cups buttermilk
1 egg, beaten
1 teaspoon prepared mustard
dash of black pepper
12-16 Oscar-Meyer Beef Franks
Oil for deep-fat frying

In a large bowl, mix cornmeal, flour, sugar, chives, baking powder, seasoned salt, and onion powder. Add buttermilk, egg, and mustard. Mix well. Pour mixture into a tall glass for dipping.

For best results, pat dry the franks with a paper towel to remove excess moisture from them. Coat franks with a thin layer of cornstarch to help batter stick to franks. Skewer hot dogs with wooden skewers. (We used bamboo skewers but they were a little long and somewhat flimsy.) Dip franks in mixture, using a twisting motion as you raise it up. Allow some batter to drip off. Place in a 375 degree preheated deep fryer or electric skillet and cook until golden brown on both sides (about 2 minutes on each side). Drain on paper towels. Dip in ketchup and/or mustard. Makes 12-16 corn dogs. Yum!
Click here for a printable version of this recipe.