State Fair Corn Dogs

4.42 from 55 votes

Now you don't have to wait to enjoy State Fair Corn Dogs! Skewered hot dogs are dipped in a cornmeal batter then fried to a golden brown.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in eggs and milk.
Preheat oil in a fryer or deep saucepan until it reaches 375°F. Insert wooden skewers into one end of the hot dog, leaving enough of the skewer to hold onto.
Place about 1/4 cup of flour in a pie plate or zip-top bag and roll the hot dogs in flour to coat. Shake off excess flour. Put the cornmeal mixture in a tall glass and dip the hot dogs into the batter, coating well. Let excess batter drip back into the cup.
Fry 2-3 corn dogs at a time until lightly browned, about 3 minutes. Flip if necessary to get even browning.
To serve, dip in ketchup, mustard - or your favorite condiments!

You can also make these corn dogs ahead and freeze them. Place them on a baking sheet in a single layer until completely frozen then transfer them to an air-tight freezer-safe container or a zip-top bag. Freeze for up to two months.

MICROWAVE - Heat on HIGH for 55-60 seconds or until heated through.

OVEN - Put the corn dogs on a baking sheet in a preheated 400°F oven for about 20 minutes, or until heated through.

AIR FRYER - Preheat your air fryer to 400°F. Cook corn dogs for 10-12 minutes or until heated through.

MICROWAVE - Heat on HIGH for 30-35 seconds or until heated through.

OVEN - Put the corn dogs on a baking sheet in a preheated 400°F oven for about 10 minutes, or until heated through.

AIR FRYER - Preheat air fryer to 400°F. Cook corn dogs for 3-5 minutes or until heated through.