Folks, today I’m going to teach you something that will keep you out of the frozen food section and that will beat anything you’ve ever eaten at a state fair. I’m talking about Corn Dogs, one of the most American foods we can think of, and can find at any state fair in the country, from Texas to Minnesota. Throughout the years, they’ve been made all kinds of different ways, but to me, a good corn dog always has a corn meal base.
You want to make sure to use all beef hot dogs. From time to time, I like to use Jalapeno Cheddar Beef Sausages, but you can use whatever type you like, as long as it is beef.
Tip: Before you dip the hot dog into the batter, pat it dry with a paper towel so the batter sticks a little better.
Use a good Deep Frying Vessel
Before you batter up and fry these dogs, you need to make sure that your cooking vessel is large enough to hold the dog on the stick. I’m using the Field Company Cast Iron Dutch Oven but you can use whatever you want. Before you dip it in the batter, measure it by holding it right over the top of the fryer and make sure it’ll have some room to move around in there and for the batter to pop up when it gets hot.
When you are making the batter, you can add whatever you like to the corn meal base to flavor it the way you want. I prefer brown sugar to white sugar so it fries up a little more crispy golden brown. Shannon likes her corn dogs a little sweet so I add some honey, and for those like me who want to cowboy things up with a little spice, I add onions and jalapenos. Ya’ll , I don’t even take the seeds out!
Once you mix up the dry ingredients with the wet ingredients, you may want to add some more flour or buttermilk to get the consistency just right. I’d describe the perfect consistency as: the batter’s going to stick right on that there hot dog. Seriously, though, the batter will be thick and will fall from a spoon kind of in little globs to the counter. Go on and skip to that part at the video if you just aren’t sure, it’s at minute 6:40, but really, you might just watch the whole thing again.
Dip and Swirl
Now, you can’t go to dipping these hot dogs into a big bowl of batter like this with just your hands. Go ahead and get a tea glass or a mayonnaise jar and fill it up with batter. Dip the hot dog down in there and make sure you swirl it around a little before you pull it out so the batter won’t have lumps sticking out of it.
Tip: Use a glass or mason jar to dip the hot dog into the batter. This will keep your hands clean.
Fry that beautiful baby up until it’s just the right color of golden and you will have brought the state fair right to your own home. Don’t forget we have other fair food you can make with this at well. We have churros and Indian tacos with fry bread and a whole lot more than that here at our website. Don’t forget to subscribe to us at YouTube for new recipes every week!
Cowboy Corn Dog - Cowboy Kent Rollins
- 8 beef hot dogs
- Wooden sticks
- 1 ½ cups yellow corn meal
- 1 ¼ cups all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons baking powder
- 3 tablespoons brown sugar
- 2 teaspoons Red River Ranch Original Seasoning or seasoning of choice
- 1 large egg
- 1 tablespoon avocado oil
- 1 ¾ cups buttermilk
- ⅓ cup honey
- ¼ cup grated white onion drained
- ¼ cup grated jalapeno
- Peanut oil for frying
- Pat the hotdogs dry with a paper towel. Inserts sticks at least halfway through one end of each hotdog. Set the hotdogs on a wire rack and set aside.
- In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and Red River Ranch Original or seasoning of your choice.
- In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
- Pour the wet mixture into the dry mixture and whisk well. Stir in the onion and jalapeno.
- Pour about 4 inches deep of oil in a Dutch oven or deep fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
- Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating.
- Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning.Remove and place on a wire rack. Serve warm.