Best 5 State Fair Mini Corn Dogs Recipes

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!

Steps:

• In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
• In a small bowl, whisk together the egg and milk.
• Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
• Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
• Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
• Heat oil over medium-high heat until it reaches 360ºF.
• Line a plate with paper towels.
• Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
• Fry the corn dog until lightly browned, about 3 minutes.
• Transfer it to the paper towel-lined plate and let drain.
• Repeat the process for the remaining hot dogs.

MINI CORN DOGS

Steps:

• Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Insert wooden ice pop sticks or skewers securely into the hot dogs.
• Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
• Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
• When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
• Serve immediately with ketchup and mustard.

MINNESOTA STATE FAIR CORN DOGS

Steps:

• Other: 10 bamboo skewers, soaked in water Heat oil to 350 degrees.
• In a bowl, combine cornmeal, salt, honey and boiling water.
• Mix.
• In a separate bowl, beat together egg, milk and butter.
• Add egg mixture to cornmeal mixture. Sift together flour and baking powder, then incorporate it into the mix until smooth.
• Insert stick into hot dogs, dip in batter, and place in a preheated fryer until golden brown - approximately eight to 10 minutes.
• Drain, and serve.

STATE FAIR MINI CORN DOGS

Steps:

• Heat oil to 375F.
• Get out 4 thawed hot dogs and lay on paper towels to dry.
• Combine all dry ingredients and blend well.
• Stir in Milk.
• Add just enough water so that it sticks well to the spoon without running off.
• Finish patting dry the hot dogs
• I cut my hot dogs into thirds and make bite size corn dogs.
• Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
• Put it into the deep fryer, using another stick to push it off of the other
• I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
• Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
• Prep time does not include the amount of time it takes individual deep fryers to heat up.