State Fair Corn Dogs. They bring back wonderful memories for me. When I was a girl, my folks would take us to the Kansas State Fair almost every year. It often coincided near my birthday, and I remember celebrating it at the fair–sometimes with a stuffed animal my dad or brothers won for me at the carnival! And always a stop for corn dogs!
(Post modified with new photos on 9/7/22.)
I love State Fair Corn Dogs. Pronto Pups. Foot Long Corn Dogs–whatever you want to call them! I like mine slathered with a stream of ketchup and mustard. Two would be even better!
Now, I’m not one who loves all those treats they deep fry in hot oil. Fried Twinkies, Fried Oreos, Fried Snickers, even Fried Pickles. But even now, I have a hard time passing by a corn dog stand. Or a stand of Funnel Cakes. But don’t get me started on them.
I finally decided to try my hand at a homemade version. These are pretty yummy. Taste them and see for yourself. My family loved them.
Ingredients for State Fair Corn Dogs
(See entire recipe at the bottom of this post.)
- yellow cornmeal
- all-purpose flour
- granulated sugar
- dried parsley
- baking powder
- seasoned salt
- onion powder
- buttermilk
- large egg
- yellow mustard
- freshly ground black pepper
- Bun Length Beef Franks (I like Oscar-Meyer)
- cornstarch
- peanut oil for deep-fat frying
- ketchup and mustard for dipping
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Pour enough peanut oil in an electric skillet or cast iron skillet to measure 3 inches.
Prepare the Cornmeal Batter
In a large bowl, mix together the cornmeal, all-purpose flour, granulated sugar, dried parsley, baking powder, seasoned salt, and onion powder.
Add to this the buttermilk, large egg, and yellow mustard. Mix well. Pour mixture into a tall glass for dipping.
Prepare the Beef Franks
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.
This is a great job for little hands. I had our little grandson help with this step and he did a wonderful job!
Skewer hot dogs with wooden skewers.
Seven-inch bamboo skewers work really well for this recipe. If you have longer ones, you can cut them to the desired length.
Dip the beef franks into the cornmeal batter, using a twisting motion as you raise it up. Allow some batter to drip off.
Preheat the peanut oil in the electric skillet or cast iron skillet to 350-375 degrees, using a digital meat thermometer.
Cook the corn dogs three at a time in the hot oil until golden brown on both sides,(about 2 minutes on each side). Turn and remove using long-handled tongs.
The first few times I made this recipe I used an electric skillet, which worked well. Somehow this past year, I misplaced my electric skillet, so I tried using my Dutch oven, which is what I always use for deep frying. However, with the bun-length hotdogs plus the stick, this proved too long for the Dutch oven. I then carefully transferred the hot oil to my large cast iron skillet, and this worked great.
Drain the corn dogs on paper towels.
To serve, dip the corn dogs in ketchup and/or mustard. This recipe will make 12 corn dogs. So yummy!
Any leftover corn dogs may be frozen, if desired. To reheat, place frozen corn dogs on a baking sheet, and bake in a 375 degree oven for 15-18 minutes until centers are hot.
See more State Fair Foods. See more Sandwiches Here. Browse Snack Ideas Here.
State Fair Corn Dogs
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon dried parsley
- 1 tablespoon baking powder
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 1/4 cups buttermilk
- 1 large egg beaten
- 1 teaspoon yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 12 ea. Oscar-Meyer Beef Franks bun length
- 1/2 cup cornstarch
- 6 cups peanut oil for deep fat frying
- ketchup and mustard for dipping
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table. Pour enough peanut oil in an electric skillet or cast iron skillet to measure a little over one inch.
Prepare the Cornmeal Batter
- In a large bowl, mix together the cornmeal, all-purpose flour, granulated sugar, dried parsley, baking powder, seasoned salt, and onion powder.
- Add to this the buttermilk, large egg, and yellow mustard. Mix well. Pour mixture into a tall glass for dipping.
Prepare the Beef Franks
- 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 the franks.
- Skewer the beef franks with wooden skewers.
- Dip the franks in the cornmeal mixture, using a twisting motion as you raise it up. Allow some batter to drip off.
- Preheat the peanut oil in the electric skillet or cast iron skillet to 375 degrees, using a digital meat thermometer. Cook until golden brown on both sides, (about 2 minutes on each side). Turn and remove using long-handled tongs.
- Drain the corn dogs on paper towels.To serve, dip the corn dogs in ketchup and/or mustard. This recipe will make 12 corn dogs.
Absolutely the best! I cut the parsley and added honey using 1/4 lb. franks…. the results are fantastic!!!
Hi Lacey, I’m so glad that you tried this recipe and that you loved it! Yay! We really enjoy it, too. Did you substitute the honey for the sugar? That’s a great idea.