From the Midway to Your Kitchen: Homemade Corn Dogs

 

From the Midway to Your Kitchen: Homemade Corn Dogs

Last week, we covered something in powdered sugar.

This week, we're putting it on a stick.

The September fair-food celebration continues in the OCW Recipe Collection, and for the September 9 edition of Oklahoma’s Choice Weekly, we're making one of the most recognizable foods on the midway: Homemade Corn Dogs.

There's something about a freshly fried corn dog that just tastes like the fair. A juicy hot dog, a crispy golden cornmeal coating and a stripe of yellow mustard don't need much explanation.

But you don't have to wait for the fair to get one.

We're Making the Batter from Scratch

Yes, you can take shortcuts when making corn dogs at home.

We're not doing that.

Our Homemade Corn Dogs use a simple batter made with yellow cornmeal, flour, a little sugar, baking powder, egg, buttermilk and honey.

The combination creates that slightly sweet cornmeal coating we associate with a traditional fairground corn dog, while buttermilk adds a subtle tang and helps keep the inside of the coating tender beneath its crispy exterior.

And there's no boxed corn muffin mix required.

The Little Trick That Makes a Difference

One of the frustrating parts about making corn dogs at home can be getting the batter to stay where it belongs.

Hot dogs have a smooth surface, and moisture makes it even more difficult for a thick batter to adhere.

That's why our recipe includes one seemingly insignificant step that you shouldn't skip.

Dry the hot dogs thoroughly and give them a light coating of flour before dipping.

The flour gives the cornmeal batter something to grab onto and helps create a more even coating.

We also recommend pouring the finished batter into a tall glass or similarly narrow container. Instead of trying to roll a hot dog around in a mixing bowl, you can simply lower the skewered hot dog directly into the batter.

Sometimes the little things make cooking a whole lot easier.

Keep an Eye on That Oil

Just like our Homemade Funnel Cakes, corn dogs require hot frying oil.

For this recipe, we're aiming for approximately 350°F.

Maintaining the proper oil temperature helps the coating cook evenly and become golden and crisp without absorbing excessive oil.

The September 9 recipe page also includes our Kitchen Safety reminder: never leave hot oil unattended, keep children and pets away from the cooking area, and never use water on a cooking-oil fire.

Fair food is supposed to be memorable.

Preferably not because the fire department showed up.

Make Them Your Own

The classic corn dog doesn't need much more than mustard, but home cooking gives us permission to play around.

A pinch of cayenne or smoked paprika can add some heat to the batter. A little finely shredded cheddar can turn it cheesy. Honey mustard, barbecue sauce or spicy ranch can replace the traditional mustard and ketchup.

You can also cut the hot dogs into smaller pieces and make mini corn dogs, which are perfect for parties, game days or feeding a crowd.

Our September Fair-Food Tour Continues

Homemade Corn Dogs are the second stop in our September fair-food celebration.

We started September 2 with Homemade Funnel Cakes, and now we've crossed over to the savory side of the midway.

But we're not finished.

On September 17, we're grabbing a bag of chips and loading it up with all the good stuff.

Taco meat. Cheese. Lettuce. Tomatoes. And absolutely no plate required.

Yes.

Walking Tacos are coming. 🌮

Find Homemade Corn Dogs in Oklahoma’s Choice Weekly

You'll find the complete Homemade Corn Dogs recipe, including ingredients, step-by-step directions, kitchen-safety information and our tips for getting that cornmeal coating just right,  in the September 9 edition of Oklahoma’s Choice Weekly and the growing OCW Recipe Collection. https://www.oklaomaschoiceweekly.com/digitaledition

No midway required.

Just don't forget the mustard. 🌭🎡