A Plus Fair Corn Dogs

We make these fairly often. They are really good and they taste just like at the fair. Better really, because I can use a good quality 100% beef hotdog so I know what I’m getting, instead of some mystery meat weiner. Like others have said it’s best to put the batter in a tall glass then dip your hotdogs, making sure they are dry to start with. A little dusting of flour helps the batter stick. I prefer my hotdogs really hot temperature wise and I found the batter cooks really fast so the hotdogs were not coming out hot enough for my liking so we started precooking the dogs in boiling water so they were hot in the middle by the time they were done frying.

Came out good. Had some extra batter and rolled some double stuff Oreos in it, fried and topped with cool whip. Came out better than the corn dogs lol thank you!!

This recipe is horrible and tastes nothing like fair corn dogs. The batter isnt very thick and it all droops off the side. Cooks flat like a hot dog in a pancake. Worst corn dog I’ve ever ate in my life.

Used this recipe to make mini-corndogs for New Year’s Eve treats. Followed the recipe – ensuring my hotdogs were very dry before dipping. They turned out AMAZING!! Definitely using this recipe again.

This was my first time making corn dogs, and , wow! I loved how these turned out. I followed the recipe exactly, but I think next time I will try adding the melted bacon fat after I combine the dry and wet ingredients. Mixing the bacon fat into the flour just made little clumps that were hard to incorporate into the batter later when I added the wet ingredients. I planned on mixing everything by hand, but there was no way I was going to ever get rid of those little clumps, so I had to get out the hand mixer. A couple minutes at high speed and the clumps were gone. I think adding the bacon fat later would probably be an improvement to the recipe. I used 100% beef hot dogs that I had previously spiral cut and grilled on a charcoal grill. I didn’t have any actual skewers so I used chopsticks, and they worked fine. I cooked them in my deep fryer, set at 360F. The only real difficult part is in the frying. Once you put it in the fryer the bottom side cooks and the dogs become so bottom heavy that they are difficult to turn. Next time I will use my fryer basket to hold them under the oil so they cook evenly.

These were a disaster for me. The batter continually slid off the hot dog, even though I dried the dogs first. They were SUPER GREASY, and the flavor was just mediocre. Three stars seems like too many, but two stars means I couldn’t eat it. Well, I ate them….I just wasn’t happy about it. Lol.

I ended up dipping in flour first, then in batter, then flour again & batter again. They were not totally smooth and I don’t know if it is just because of the way I went about mixing the batter. Everybody loved them though.

First time trying and my kids and I really enjoyed.

My standard for Corn dogs is the Fletcher Corny Dog at the Texas State Fair in Dallas. Nobody does them better. I lived in Dallas for 25 years and never passed a chance to eat them. These are actually better, because you have the chance to buy a higher quality dog. All beef, organic, whatever you like. I end up cutting them in half to better fit into my fryer, and use chopsticks as my wooden sticks. The breading is light and crisp and almost melts in your mouth. Now I have one less reason to go back to Texas.

We used it in a fondue. Dried the hotdog chunks with paper towels and dusted each piece in a bowl of flour just prior to dipping in the batter and into the oil. Worked awesome!

Much easier than I thought it would be, though I did have problems regulating a consistent temperature on the frying oil. Got around this by pre-cooking the hotdogs on grill before battering and frying. So even if the cornbread cooked fast, the internal dog was still hot. This did not seem to negatively effect the batter adhering to the hotdog as I was concerned it might. Just make sure it is good and chilled.

I have never made anything like this before, but have always been curious! They turned out great! It won’t be on the regular rotation, but loved it! I had a lot of okra, and used this as a batter for the okra also. Again, very good, but for health reasons, not on a regular rotation. Great recipe for fun and self-indulgence!

This is the first time I attempted these and they came out better than my wildest expectations. It was difficult for me to find yellow corn meal here in Johannesburg (unless I substitute it with Polenta). I didn’t want to take the risk of messing the recipe up with a substitute, so I used regular white cornmeal ( known as maize meal here) and added a little squeeze of yellow gel food coloring to resemble the bright yellow batter and it looked like the real thing. Oh my word, these tasty corn dogs are an absolute hit with everyone at home. I will definitely favorite this recipe for an easy light fun dinner bite any day!!! Simply delicious is all I can say!!!

Made it just like the recipe called for and they were perfect state fair corn dogs! Winner!!

Wow! Followed y’all (room temp, dry, cornstarch, paprika-onion batter) but replaced bacon drippings w/ liquid smoke+sesame oil. The batter stuck beautifully, but my Weber thermometer, rated to 450 degrees, cut out and the oil def overheated, overdoing the dogs like crazy–they were inflating as fast as pappadums. The recipe is so good that the result was still addictive…but I can’t wait till next go-round.

Good times!! This is so much better than that frozen . And it’s fun to watch these plump up. So sweet and tasty. I’ve used this recipe a couple times. I like it

Absolutely delicious! I followed the recipe, although I halved it for just my son and I, and cut the hotdogs in half to make mini hotdogs:) We mowed through them!!

batter tastes AMAZING! I ended up cutting my hot dogs into thirds and making mini corn dogs and they were very filling and turned out very good! I also made a funnel cake with the left overs 🙂 also tastes great!

I love fair corn dogs couldn’t wait to try this. my fryer wasn’t big enough for stick kind so I cut them in half. my new deep fry treat.

This is a wonderful corn dog recipe! They are light and fluffy and crisp on the outside just like it should be. My pot wasn’t quite big enough to submerge all at once so cutting the hot dogs in half was a must so the batter doesn’t run off. Also dipping in flour first and using a tall glass seems to get the best low mess results here. I didn’t have any skewers and used take out chop sticks I cut in half and they worked perfect.

Really good. My only complaint is that the batter tends to fall apart when reheated in the microwave. And what was left out was that the hotdogs should be warm before battering and frying. I had to cut the hotdogs into thirds. The first time I made this recipe, I made the mistake of assuming the hotdogs would become hot while frying.