Recipes

Indiana Style CornDogs

Deep Fryer  Dinner  Lunch  Main Dish 

• 1/2 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 cup evaporated milk
• 1 egg, beaten
• 1/4 teaspoon paprika
• 1/2 teaspoon dry mustard
• ½ teaspoon onion powder
• Dash of pepper
• 12-14 hot dogs
• 12-14 skewers
• corn starch for dusting
• vegetable oil or shortening for deep frying

Dry off hot dogs with a paper towel and dust with corn starch.

Skewer hot dogs with wooden skewers; set aside.

In bowl, whisk all of the dry ingredients.

In a separate bowl, beat the egg with the milk then add in the dry mixture and whisk quickly.

Coat dogs with batter by laying in and twirling in the mix or pour mixture into tall glass and dip hot dogs until coated. Gently lower corndogs, one at a time, into hot oil. (you can fit about 4 into a standard stock pot)

Deep-fry at 375 degrees F until deep golden brown (about 2-4 minutes).

Drain on paper towels or racks.

God I love fair food, but I hate going to the fair. We don't eat fried foods on a regular basis, so I don't even own a deep fryer. But once a year, I pull out my stock pot and fill it with grease and fry up a whole "fair" meal. It took me several years to find the perfect corndog recipe. I honestly can't remember where I found this one, but I tweaked it just a bit and they are spot on, Indiana corndogs!