State Fair Corn Dogs | Best Recipe! | Confetti & Bliss (2024)

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State fair corn dogs are special. Like pretzel dogs, this carnival staple is filled with nostalgia and good childhood memories! Hand dipped, freshly fried, and served on a wooden stick, these golden treats are the perfect sweet-savory combo. Celebrate summer with hot dogs on a stick.

PIN STATE FAIR CORN DOGS

The secret to this vintage recipe lies in the corn dog batter and the temperature of the cooking oil. These tasty mini corn dogs are the perfect snack or meal. Make a fresh batch in 20 minutes!

INGREDIENTS FOR STATE FAIR CORN DOGS

Quick and easy to make, this snack food is kid tested and parent approved! Conveniently, the corn dog ingredients are common refrigerator and pantry staples. This is a dairy-free recipe!

For best results, select high-quality beef franks or pork-based wieners. Short thin wieners are highly recommended.

Why use thin wieners rather than thick? The corn dog batter cooks quickly. There’s not enough time for chunky pieces to get hot during the frying process. But if you must use plumper pieces, see the tip below “How to Make Corn Dogs Faster.”

• Vegetable oil for frying
• Kosher beef hot dogs (thin not thick)
• Yellow corn meal
• All-purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Black pepper
• Paprika
• Large eggs
• Honey
• Beer

YOU’LL ALSO NEED: 4-inch bamboo skewers

POPULAR SPRING AND SUMMER RECIPES

• SONORAN HOT DOG
• CLASSIC MACARONI SALAD
• CRISPY AIR FRYER CHICKEN WINGS
• GUINNESS CORNED BEEF SLIDERS
• BLUEBERRY COBBLER

CARNIVAL CORNDOGS

• These mini corn dogs are the perfect party food for Game Day and family gatherings. They’re so easy to make and have the ideal carnival texture.
• Compared to store-bought fare, homemade is always tastier and more affordable too. After just one bite, family and friends will be begging for more!
• You’ll want to keep these on hand for snacking throughout the summer months. Make several batches in advance and freeze them. This is a smart frugal way to make use of the oil already in the pot. It’s a great meal prep idea!
• If you don’t have wooden sticks on hand, you can still enjoy this recipe. Make mini corn dog nuggets! Cut the beef franks into 4 pieces rather than 3. Dip them in batter and fry them up.

BEST CORN DOG RECIPE

Here’s how to make the best homemade corn dogs with a state fair vibe! The corn dog batter recipe is super simple.

RECIPE PREP: In a heavy 1 1/2 quart pot, heat oil to 360°F. Continuously check temperature with a candy thermometer.

• STEP 1: Dry beef franks with a paper towel. Cut each hot dog into thirds. Insert a bamboo skewer into the base of each. Dust skewered pieces in flour. This will help the batter attach to the wieners.
• STEP 2: In a small bowl, combine the dry ingredients.
• STEP 3: In a batter bowl, whisk the eggs, honey and beer together.
• STEP 4: Add dry ingredients to wet ingredients. Whisk until incorporated. The corn dog batter will be fluffy and thick. Pour batter into a short stout jar or coffee cup. This will make dipping the hot dogs in the batter clean and simple.

HOW TO MAKE CORN DOGS

These mini corn dogs are crazy delicious! Here’s how to fry them up right:

1. Check thermometer to make sure the oil is a hot 360°F.
2. Holding the stick, dip floured beef frank into the corn dog batter. Pull it straight up. Turn stick parallel to the counter. Quickly rotate to prevent corn dog batter from dripping.
3. Immediately, and carefully, place hot dog into the hot oil. It will float while cooking. With stainless-steel tongs, gently turn stick so all sides cook evenly.
4. Fry 1 minute or until golden brown. Transfer to a paper-towel lined plate.
5. To speed up the frying process, after the first 30 seconds of cooking, you can add a second hot dog to the oil. But never have more than two in the pot at once! Check oil temp between batches.
6. IMPORTANT: Test a piece from the first batch to make sure the middle is hot. If not, lower the heat to 350°F and extend the cook time.

RECIPE TIPS FOR THE BEST CORN DOGS

• MINI CORN DOGS VS FULL-SIZED: These tiny beauties are fun-sized carnival food! They’re perfect appetizers, snacks, or even dinner when served with fruit. Their small size allows them to be cooked in a small pot with half the amount of oil needed for cooking full-sized corn dogs. So this is a money-saving recipe!
• WHAT IS THE BEST SIZE POT FOR THIS RECIPE? A small heavy pot is ideal. I highly recommend cast-iron as these pots retain heat very well. I use my 1 1/2 quart petite Staub cocotte for this recipe.
• WHAT IS THE BEST OIL FOR FRYING CORN DOGS? Peanut oil is the traditional favorite, but instead I highly recommend using a vegetable oil like canola to avoid any peanut allergy reactions. This is especially important when serving this recipe at parties or to children.
• DO I NEED A CANDY THERMOMETER TO CHECK OIL TEMPERATURE? Yes. This is highly recommended! The best corn dogs are puffy and golden on the outside, with a warm/hot center. To achieve this, the temperature of the oil must be continuously monitored as it’s always in flux.
• HOW TO MAKE CORN DOGS FASTER: Cut the beef franks into 3 pieces. Place them on a baking tray. Put them under the broiler until hot. Skewer and dust them in flour. Fry them at 380°F for 30 seconds. With this method, they’ll be the ideal temperature inside and out!
• WHAT TO DO WITH EXTRA BATTER: Fork drop it into the hot oil. Cook until golden. Drain on paper towels. For a great treat, dust these tasty little nuggets in powdered sugar!
• WHAT TO SERVE WITH CORN DOGS: Sides of yellow mustard, ketchup, or honey mustard dipping sauce are traditional favorites. You can try green relish too! Your family will enjoy this standard state fair food with crispy French fries and fruit.
• CAN I FREEZE HOMEMADE CORN DOGS: Yes! This is the perfect make-ahead recipe for dinners and parties. To reheat from frozen, place them on a baking tray leaving room between each. Heat at 400°F for 10-12 minutes, or until heated through.

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HOMEMADE CORN DOGS > RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

These tasty corn dogs rival those served at the state fair. They’re crazy good! If you agree, give this delicious recipe a 5-star rating in the comments!

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State Fair Corn Dogs

5 Stars4 Stars3 Stars2 Stars1 Star

5 from 16 reviews

• Author: Denay DeGuzman
• Total Time: 20 Minutes
• Yield: 18 Mini Corn Dogs 1x

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Description

State fair corn dogs are golden and delicious. They’re a real treat! Easy to make in 20 minutes, these mini corn dogs are perfect snacks or party appetizers. Served in sets of three with a side of fruit, they’re a quick meal. Enjoy them with mustard and ketchup!

Ingredients

Scale

CORN DOG INGREDIENTS

• 4 cups canola oil for frying*
• 6 Kosher beef hot dogs (thin not thick) or pork-based wieners
• 1/2 cup yellow corn meal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 large egg
• 1 tablespoon honey
• 1/2 cup beer

OTHER ITEM: 4-inch bamboo skewers

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Instructions

BEST CORN DOG RECIPE

RECIPE PREP: Line a plate with paper towels. In a heavy 1 1/2 quart pot, heat oil to 360°F. Check temperature with a candy thermometer.

1. Dry beef franks with a paper towel. Cut each hot dog into thirds. Insert a bamboo skewer into the base of each. Dust skewered pieces in flour. This will help the batter attach to the wieners.
2. CORN DOG BATTER: In a small bowl, combine the dry ingredients. In a batter bowl, whisk eggs, honey and beer together. Add dry ingredients to wet ingredients. Whisk until incorporated. The corn dog batter will be fluffy and thick. Pour batter into a short stout jar or coffee cup. This will make dipping the hot dogs in the batter clean and simple.
3. Check your thermometer to make sure the oil is a hot 360°. Holding the stick, dip the floured beef frank into the corn dog batter. Pull it straight up. Turn the stick parallel to the counter. Quickly rotate it to prevent the batter from dripping.
4. Immediately, and carefully, place hot dog into the hot oil. It will float as it cooks. With stainless-steel tongs, gently turn the stick so all sides cook evenly.
5. Fry 1 minute or until golden brown. Transfer to a paper-towel lined plate. To speed up frying process, after the first 30 seconds of cooking, you can add a second hot dog to the oil. But never have more than two in the pot at once! Check the oil temperature between batches.
6. IMPORTANT: Test a piece from the first batch to make sure the middle is hot. If not, lower the heat to 350°F and extend the cook time.

Equipment

Candy Thermometer

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Shun Paring Knife

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Boos Blocks

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Petite Staub Cocotte

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Notes

FAQ FOR THIS RECIPE

• MINI CORN DOGS VS FULL-SIZED: These tiny beauties are fun-sized carnival food! They’re perfect appetizers, snacks, or even dinner when served with fruit. Their small size allows them to be cooked in a small pot with half the amount of oil needed for cooking full-sized corn dogs. So this is a money-saving recipe!
• WHAT IS THE BEST SIZE POT FOR THIS RECIPE? A small heavy pot is ideal. I highly recommend cast-iron as these pots retain heat very well. I use my 1 1/2 quart petite Staub cocotte for this recipe.
• WHAT IS THE BEST OIL FOR FRYING CORN DOGS?
• Peanut oil is the traditional favorite, but instead I highly recommend using a vegetable oil like canola to avoid any peanut allergy reactions. This is especially important when serving this recipe at parties or to children.
• DO I NEED A CANDY THERMOMETER TO CHECK OIL TEMPERATURE? Yes. This is highly recommended! The best corn dogs are puffy and golden on the outside, with a warm/hot center. To achieve this, the temperature of the oil must be continuously monitored as it’s always in flux.
• HOW TO MAKE CORN DOGS FASTER: Cut the beef franks into 3 pieces. Place them on a baking tray. Put them under the broiler until hot. Skewer and dust them in flour. Fry them at 380°F for 30 seconds. With this method, they’ll be the ideal temperature inside and out!
• WHAT TO DO WITH EXTRA BATTER: Fork drop it into the hot oil. Cook until golden. Drain on paper towels. For a great treat, dust these tasty little nuggets in powdered sugar!
• WHAT TO SERVE WITH CORN DOGS: Sides of yellow mustard and ketchup are a traditional favorite. You can try green relish too! Your family will enjoy this standard state fair food with crispy French fries and fruit.
• CAN I FREEZE HOMEMADE CORN DOGS: Yes! This is the perfect make-ahead recipe for dinners and parties. To reheat from frozen, place them on a baking tray leaving room between each. Heat them at 400°F for 8-12 minutes, or until heated through.

• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Category: Snacks, Meal
• Method: Stovetop
• Cuisine: American

STATE FAIR CORN DOGS > JOIN THE CONVERSATION

When was the last time you dug your teeth into a hot, crisp corn dog? Was it at the state fair? What do you think about this nostalgic recipe? Share your thoughts below!