Corn Dogs n Onion Rings, Spring time Fair food

What to do with those packs of jumbo hot dogs, part of Angel Food Ministry's regular box this month. I thought to myself, I don't want plain old dogs. It's spring time and a bbq would be great but I don't have a gas grill, and I just hate lighting the little charcoal kettle. Springtime reminds me of the fair when I was a child. It ran for one week just before the beginning of summer....

I know, I told the guys, we're having "Fair Food" tonight!  They were impressed with that. My son said, Mom that's awesome. I had an idea of how to make corn dogs but no real recipe. First I checked out the Food Buzz, my favorite food place on the web. I found a recipe for "baked corn dogs" by Kim who writes ORMG. The recipe looks great and is low fat too. "That's not fair food" echoed from the other room after reading the corn dog recipe aloud. Needless to say, I continued my search using Google.

After reading about ten or so recipes, I picked out one from all, used the ingredients as stated. I altered the process a bit by applying some of tips I read in my search.
  • 8 jumbo hot dogs
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 8 skewers
Preheat deep fryer to 400.
Mix all dry ingredients in a large mixing bowl. Add the egg to the milk and mix well. Stir milk/egg mixture into dry ingredients. Mix until smooth. Spoon batter into a glass taller than the length of the hot dogs.

Insert skewer into the center of the hot dog, to about 3/4 of the length. Dust hot dogs with flour to help batter stick. I read that dipping the hot dog into batter and swirl around the sides of the glass. Swirl was not really the correct description, it's more like firmly hold the stick and push the hot dog around the sides of the glass. Remove hot dog and allow excess batter to drip for about a half a minute. I found it was helpful to rotate the dog during this dripping process for a more even batter.

Of course I'm using my favorite appliance, my electric turkey fryer! (no the oil is not really that black, it's just the photo) Lower hot dog into deep fryer, holding stick for a few seconds to avoid sinking. Fry for 6 or 7 minutes, turning at half way mark. Drain on paper towels.

It was my intention to make a beer batter for the onion rings. It was getting late, I had some batter left over so I decided to experiment with the onion rings rather than toss the batter. I added five good shakes of Emeril's Original Essence... I guess a BAM goes here! I sliced two large onions a little over a 1/4 inch thick and carefully separated the rings. Next I dropped them into the batter a few at a time. Using a fork, I turned them a few times in the batter to coat evenly, allowed the excess batter to drip off, and dropped them into the fryer. I cooked them for two or three minutes each, again turning half way through.

The corn bread on the dogs was nice and thick, not too sweet like a store bought corn dog. The batter worked well on the onions. I didn't allow it to be thick like the hot dogs and Emeril's Essence gave it just enough BAM to pull the whole idea together! Hubby was doubtful about the corn batter for the onion rings until he ate one... "Now this is some home made Fair Food"

Are you hungry? ?

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Title: Super Bowl Corn Dogs Recipe

In this video, Betty demonstrates how to make her quick and easy Super Bowl Corn Dogs. With just the right amount of cornmeal batter coating, these hot dogs go into hot oil and are quickly ready to drain and serve with mustard. These Super Bowl Corn Dogs are SUPER!


1 egg, well-beaten
1/2 cup cornmeal
1/2 cup self-rising flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup milk
2 tablespoons melted butter or margarine, cooled
1 pound hot dogs (I used a package of 10 Oscar Mayer wieners.)
mustard for dipping (I used Herlocher's Dipping Mustard, but you may use any mustard that you like.)
peanut oil (I placed about 1 inch of peanut oil in a cast iron skillet for frying the corn dogs.)

In a large mixing bowl, combine 1 well-beaten egg, 1/2 cup cornmeal, 1/2 cup self-rising flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup milk, and 2 tablespoons melted butter or margarine. Mix until smooth. Dip hot dogs into batter and drain. (I used a metal rack for draining.) Fry in hot oil (350 to 375 degrees) 2 to 3 minutes, or until golden brown on all sides. Drain on paper towels, and then place hot corn dogs on a serving plate. You may insert wooden sticks, in order to serve the corn dogs without messing up any dishes, or provide small plates and forks. Serve with dipping mustard. These are S-U-P-E-R, and I hope you enjoy them!!! --Betty :)


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