Everything is Tastier in Texas… Especially the Corn Dogs

These batter-dipped franks-on-a-stick got their popularity in the US in the ‘40s at state fairs and are now a street food and ballgame mainstay. National Corndog Day falls on the first Saturday of the NCAA men’s basketball tournament, but you don’t have to wait for March Madness to enjoy this delicacy. Great for a party, quick dinner, or kids food, corn dogs are a craving-satisfier, and perfect for a charming summer day.

Texas Corn Dogs

12 hot dogs

2 2/3 cups yellow cornmeal

1 1/3 cups all-purpose flour, plus more for hot dogs

3 tablespoons sugar

2 teaspoons baking powder

Coarse salt and freshly ground pepper

4 large eggs, lightly beaten

1 1/2 cups whole milk

Vegetable or peanut oil, for frying (about 2 quarts)

1) Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

2) Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

3) Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

4) Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Mustard is a must-have condiment for corndogs, and many people like them with ketchup, too. Make tasty fritters with the leftover batter by adding a bit more sugar, and frying the dollops until crisp.

If you’re wondering what to wear while you go out on a limb and fry your own corn dogs, look no further, any just keep livin shirt will do, the corn dog does not judge.

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