Where it comes from
The corn dog was popularized at the State Fair of Texas by Neil and Carl Fletcher around 1942; it became an enduring icon of American fairgrounds and amusement parks.
On the plate
The shell is crisp and golden with a slightly sweet, cakey cornbread crunch, wrapped around a hot, juicy, salty frankfurter. The sweet-savory contrast and the snap of the sausage make it irresistible off the stick.
How it works
A thick, sugar-and-leavening batter puffs as it hits the hot oil, sealing instantly into a crisp shell that keeps the sausage juicy inside. A light flour dredge gives the smooth sausage a dry surface the wet batter can grip.
Variations
Cheese-filled corn dog, mini corn dogs, Korean-style with potato cubes, jalapeno cheddar batter
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 13 min
Pat the hot dogs dry and insert a wooden skewer into each one.
- 23 min
Whisk cornmeal, flour, sugar, baking powder, and salt in a tall glass.
- 32 min
Stir in egg and milk to form a thick, smooth batter.
- 44 min
Heat oil in a deep pot to 175C/350F.
- 52 min
Dredge each hot dog lightly in flour so the batter clings.
- 62 min
Dip and roll each skewered dog in the batter to coat fully.
- 76 min
Fry two at a time, turning, until deep golden and crisp, about 3 minutes.
- 82 min
Drain on paper towels and serve hot with mustard.
