State Fair Classic Corny Dogs Recipe

Pat hot dogs dry with paper towels. Insert a wooden skewer through the center lengthwise of each hot dog, leaving about 1–2 inches of skewer exposed at the bottom for a handle. Lightly roll each skewered hot dog in the 1 tablespoon of all-purpose flour so the batter will adhere; shake off excess flour and set aside.

Crack the egg into a medium bowl and beat lightly. Measure buttermilk and 2 tablespoons vegetable oil; set aside.

Pour vegetable oil for frying into a large, heavy-bottomed pot or deep fryer. Attach a thermometer (or plan to use an instant-read). Heat oil over medium-high until it reaches 350°F (175°C). Maintain 335–355°F while frying.

Dry ingredients

In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Wet ingredients

In a separate bowl, combine the 1 cup buttermilk, beaten egg and 2 tablespoons vegetable oil. Whisk until smooth.

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter should be thick and coat the back of a spoon; if too thick, add 1 tablespoon buttermilk at a time (up to 2 tablespoons) to reach a thick pancake-batter consistency. Let the batter rest 5 minutes — this hydrates the cornmeal and improves texture.

Transfer the batter to a tall, narrow container (a large measuring cup or jar works well) to make dipping easier. If batter has thickened too much on resting, give it a quick stir.

When oil is at 350°F (175°C), hold a floured, skewered hot dog by the handle and dip it vertically into the batter, turning to coat completely and leaving a thick, even layer. Lift the hot dog out and allow excess batter to drip back into the container for 3–5 seconds; you want a thick batter coating (about 1/4–1/2 inch). If batter is sticking to the sides instead of coating, scrape excess from the top edge with a spoon.

Carefully lower the battered hot dog into the hot oil, holding the skewer near the exposed handle. Fry in batches of 2–3 at a time so the oil temperature recovers quickly. Fry until golden brown and crisp, about 3–4 minutes, turning once halfway through with tongs to brown evenly.

Using tongs, transfer the corny dog to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you fry remaining dogs. Let oil return to 350°F between batches.

Serve hot with ketchup and yellow mustard on the side. Corny dogs are best eaten immediately for maximum crispness.