Corn Dog Archives - countyfairsusa.net

How to Make Homemade Corn Dogs Just Like the County Fair

Few things smell more like summer than a fresh corn dog coming out of the fryer at the fair. The good news is that you do not need a food truck or a midway pass to enjoy one. Homemade corn dogs take about 30 minutes, use pantry basics, and taste every bit as good as the ones you buy at the fairgrounds. If you love recreating fair snacks, our guide to DIY fair food recipes has even more ideas to try after this one. In this guide, we walk through the ingredients, the batter, frying, an air fryer option, and the most common mistakes people make the first time. Everything is written in plain steps so a beginner can follow along. What Makes a Fair Corn Dog Taste So Good? A fair corn dog has three things going for it. First, the batter is slightly sweet, which balances the salty hot dog. Second, the coating is thick enough to puff up and stay soft inside while the outside turns crisp. Third, it is fried fresh in hot oil and eaten right away. When you copy those three things at home, you get the same result. The corn dog has a fun history too. Several vendors in the 1940s claim to have made the first one, including stands at big state fairs in Texas and Minnesota. If you like food history, read our piece on why food on a stick sells at fairs across America. Ingredients for Homemade Corn Dogs This recipe makes 8 corn dogs. You can cut it in half for a small family or double it for a backyard party. Ingredient Amount Why It Matters Hot dogs (all beef works best) 8 Firm texture holds up to frying Yellow cornmeal (fine grind) 1 cup Gives the classic corn flavor and crunch All-purpose flour 1 cup Adds structure so the batter puffs Sugar or honey 2 to 4 tablespoons That light fair-style sweetness Baking powder 1 tablespoon Makes the coating light and airy Salt 1/2 teaspoon Balances the sweet batter Buttermilk or milk 1 cup Creates a thick, smooth batter Egg 1 large Binds everything together Neutral oil for frying Enough for 3 inches in a pot Canola, peanut, or vegetable oil Wooden skewers or sticks 8 For dipping and eating Buttermilk gives a slightly tangy, tender coating, but regular milk works fine. If you want a richer taste, swap a few tablespoons of the milk for creamed corn. Some fair vendors do this to get [...]

Corndogs?

Welcome to the Iowa State Fair, where the CornDogs Rules! The Iowa State Fair offered free admission this year from 5am to 8:30am on opening day of the Fair. They also offered free corn dogs with the free admission. Campbell’s Concessions cooked the corn dogs and Sysco provided the hot dogs. Where did the corn dog come from? Its a good question, and there is some confusion about that. Carl and Neil Fletcher say they introduced their “Corny Dogs” at the Texas State Fair between 1938 and 1942. A food vendor called Pronto Pup claims they invented the corn dog for the Minnesota State Fair 1941. 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California. I suppose we will never know where the corn dog came from. It is however an American staple. I know my eleven-year-old grandson thinks so. The following recipe comes from Cooks.com\ The CornDogs Showdown CORN DOG BATTER 6 c. cornmeal 3 c. plain flour 2 1/2 tsp. soda 1 1/2 tsp. salt 2 tbsp. sugar 3 c. buttermilk 2 1/2 c. water 2 eggsIn large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Roll prepared weiner in batter and fry in deep hot oil until browned.To prepare corn dog, use wieners right out of the package; insert stick and coat wiener by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid corn dog history.