Classic Corn Dog Batter Food

CORN DOG BATTER

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.

STATE FAIR CORN DOG BATTER

Steps:

• Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.

VEGAN CORN DOGS

Steps:

• Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well.
• Add the soymilk, egg replacer and shortening and mix until very smooth.
• Pour this mixture into a tall glass.
• Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
• Deep fry in oil heated to 350°F until golden brown, about 2 minutes.
• Drain on paper towels.

IOWA STATE FAIR CORN DOGS

Steps:

• Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
• Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
• Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
• Transfer some of batter to a tall glass, filling it almost to the top.
• Working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. Add more batter to glass if necessary. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
• Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
• You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.

CARNIVAL CORN DOGS

Steps:

• Heat oil in a deep fryer to 375-400 degrees.
• combine dry ingredients.
• combine milk and eggs-mix well.
• add dry ingredients-mix well.
• place frankfurters on skewers,dip in batter mixture,allow excess to drip off.
• fry in hot oil for 3 minutes, until browned.
• drain on paper towels.
• keep warm in low oven.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.