This was one of the month’s projects for All Recipes.All Recipes used to feature recipes from a well-known cooking magazine.  Since they were bought out recently by a major magazine syndicate, all the material had to be removed as the agreement terminated apparently with the buy-out.

Anyway, many recipes were popular so they asked we AllStars to develop some new ones using the same key ingredients as the original recipes.

I happened to have all the ingredients for this one.  Have to be honest–the big package of hot dogs I originally bought for my dogs as treats!  I don’t generally like hot dogs for a dinner, but I have to say, the main ingredients in the list intrigued me.

The results were surprisingly delicious!  Hot dogs really sing in this sweet and sour Polynesian sauce I developed.  It’s cheap and cheerful and good enough to serve company.  In fact, this would make a PERFECT buffet dish, and it’s as easy as 1-2-3.

Perfect pan for this:

 

 

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.