So it's with much shame that I must admit something to you.....
I've never been to the Minnesota State Fair.
I know! I know! It's the shame of my life. But hey- if I can't get to the state fair, I'll bring the state fair to me!
I highly suggest that you ditch whatever frozen box of corn dogs you have hanging around in the back of your deep freeze and give these pups a whirl.
Crunchy, corny, and just a titch spicy- these corn dogs are nothing short of awesome. My sailor even asked me to mass produce them for many lunches to come.
Homemade Corn Dogs (adapted from Alton Brown)
- 1 gallon peanut oil
- 1 cup cornmeal
- 1 cup flour
- 2 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cayenne pepper
- 1 large jalapeno, seeded and finely minced
- 1 can cream-style corn
- 1/3 cup grated onion
- 1 1/2 cups buttermilk
- 4 TB cornstarch
- 8 beef hot dogs
- 8 wooden skewers or chopsticks
Heat oil in a deep fryer or large pot to 375 degrees.
In a large bowl, combine all dry ingredients (except cornstarch). In a separate bowl, combine jalapeno, cream corn, onion and buttermilk. Combine the wet and dry ingredients and stir quickly, just until combined. There will be lumps- that's okay! Just leave it alone, man.
Allow batter to rest 10 minutes. In the meantime, place the cornstarch in a shallow dish and roll each hot dog in the cornstarch, shaking off any excess.
Pour the batter into a tall, narrow vessel (drinking glass, water carafe). Skewer each hot dog and dip into the batter quickly a few times. Immediately add to oil and cook until golden brown (about 4-5 minutes). Remove to a cooling rack.
Enjoy with spicy mustard, ketchup, or whatever your favorite corn dog condiment is!