State Fair Corn Dogs at Home

Milam County - Big Tex is back in Dallas, which means it's officially State Fair of Texas season — late September through mid-October, the most wonderful fried weeks of the year.

Most of us can't get to Fair Park every October, but the next best thing is bringing the Midway to your own kitchen. And nothing says State Fair like a corn dog: that sweet, golden cornmeal crust giving way with a snap, mustard in hand, the whole thing eaten standing up like the good Lord intended.

The corn dog was born at the Texas State Fair back in the 1940s, and Texans have been arguing about who invented it ever since. What nobody argues about is how good a fresh one tastes. Here's how to make them at home — maybe better than the fair, because you get to pick your own hot dogs.

Homemade State Fair Corn Dogs (makes 10)

• 10 good-quality hot dogs (all-beef if you want the full Fletcher's experience)
• 10 wooden skewers or chopsticks
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup buttermilk (plus a splash more if needed)
• Oil for frying (peanut or vegetable)

Directions:

1. Pat the hot dogs dry and push a skewer firmly into each one. Dust lightly with flour — this helps the batter stick.
2. Pour the batter into a tall glass or quart jar for easy dipping.
3. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk egg and buttermilk separately, then stir into the dry mix until just smooth. It should be thick — like pancake batter's sturdy cousin.
4. Heat oil in a deep pot to 360°F.
5. Dip each hot dog straight down into the batter, let the excess drip off, then lower slowly into the hot oil while holding the stick. Once the outside sets (a few seconds), let go. Fry 2–3 minutes until deep golden brown.
6. Drain on a wire rack or paper towels. Serve hot with yellow mustard.

Tip:Leftover batter keeps in a jar in the fridge for a few days — future you says thanks.