State Fair Corn Dog

Cuisine: American
Course: Appetizers, Kid Friendly, Lunches, Main Dishes
3 from 1 vote
Print
Whisk Icon
Prep Time 10 minutes
Stopwatch Icon
Total Time 20 minutes
Silverware Icon
8 corn dogs

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 Tbsp sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 2 Tbsp Prairie Farms Salted Butter melted
  • 1 large egg
  • 1 cup Prairie Farms buttermilk
  • 8 hot dogs

Directions:

  • In a large mixing bowl combine dry ingredients. Next, mix together egg, butter, and buttermilk until combined. Pour batter into a large, tall glass.
  • Heat up a deep fryer with vegetable, canola, or peanut oil to 375 degrees F.
  • Insert wooden skewers into the base of the hot dog. Then, dip the hot dog into the batter until coated. Fry corn dogs in deep fryer and cook 3-5 minutes until golden brown. Remove from hot oil with metal tongs and let cool on a plate lined with paper towels.
  • Let cool for 5 minutes and enjoy with a squeeze of mustard or ketchup.

More Recipes To Try

Two mason jars filled with frozen mint hot chocolate topped with whipped cream and mini chocolate chips, served with glass straws and surrounded by mini marshmallows on a dark slate board.

Frozen Mint Hot Chocolate

Cool off with a creamy treat made with rich chocolate, chocolate mint milk, and ice. A refreshing twist on classic hot cocoa!
Freshly baked pumpkin spice muffins in a metal muffin tin and on a cooling rack, with one muffin cut open to show its soft, moist texture.

Pumpkin Spice Muffins

Moist, fluffy muffins made with creamy pumpkin spice milk and warm fall spices. Perfect for cozy breakfasts or sweet snacks.
A plate of homemade buttermilk apple cider donuts coated in a cinnamon sugar mixture, stacked closely together on a white dish.

Baked Buttermilk Apple Cider Donuts with Cinnamon Sugar

Baked apple cider donuts with cozy fall spices and a cinnamon sugar coating. Perfect for autumn mornings or holiday treats.

Two bowls of creamy roasted fall vegetable soup topped with fresh parsley, set on a light stone surface with spoons beside them and a sweet potato and parsley in the background.

Roasted Fall Vegetable Soup with Creamy Cottage Cheese

A comforting blend of butternut squash, sweet potatoes, carrots, and aromatic spices. Finished with creamy Prairie Farms Cottage Cheese, this hearty soup is packed with flavor and protein.
Stack of fluffy pumpkin cottage cheese pancakes on a white plate, topped with melting butter and syrup, with a fork cutting into the stack to reveal the soft, moist texture inside.

Pumpkin Cottage Cheese Pancakes with Maple Butter

A cozy fall breakfast made with Prairie Farms Cottage Cheese, pumpkin, spices & maple butter. Protein-packed & delicious!

Chef Nathaniel Reid’s Homemade Ice Cream Sandwiches

Indulge in Chef Nathaniel Reid's delicious cookies, perfectly designed for crafting delightful ice cream sandwiches to enjoy with your favorite Prairie Farms Ice Cream!

Scroll to Top