State Fair Corn Dogs

OK, if you are looking for healthy, keep on movin’ because this surely isn’t!!!  Jam packed with fat, nitrates & nitrites and worthless simple carbs.  But that’s why it’s so good!!!

Go ahead, you can treat yourself once in a while.  If you can’t get to a state or county fair, then make them at home…maybe once a year!!!

What more can be said about a corn dog?  Not much so here’s my recipe—

State Fair Corn Dogs

• 8 frankfurters (any type, any meat)
• 1 cup yellow cornmeal
• 1 cup flour
• 1 tbs baking powder
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 tbs sugar
• 1 tbs honey
• 2 eggs
• 1 cup milk
• oil for deep frying
• cornstarch or flour for dusting hot dogs
• 8 candy apple sticks 

**These are the sticks I use for corn dogs–Corn Dog/Candy Apple Skewers**

Pour enough oil in a deep saute pan or skillet to reach a height of about 2-3 inches. Heat oil over medium heat until it reaches 375 degrees.

Mix cornmeal, flour, baking powder, cayenne pepper and salt in a medium bowl.

In a separate bowl beat egg with the milk, sugar and honey until the sugar is dissolved.

Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Transfer part of the batter to a tall glass (like a Tom Collins or Iced Tea glass), leaving at least an inch between the batter and the top of the glass.

Dry hot dogs by rolling on a paper towel.  Dust the hot dogs with flour or cornstarch. Insert a candy apple stick into the hot dog, leaving about 1-2 inches of the stick outside the meat.

Dip a hot dog in the batter, holding onto the exposed stick.  Let some batter drain, and place in hot oil.  Repeat with 2 more hot dogs (don’t fry more than 3 at one time).  

Fry until golden brown, turning once or twice with tongs.

Remove to plate lined with paper towels.  Repeat until all hot dogs are fried.

May be kept warm in a 200 degree oven.  These also freeze well.

Makes 8 corn dogs.