Big Texan Corn Dogs

Big Texan Corn Dogs

Hot dogs are skewered, breaded in a cornmeal batter, and fried to golden perfection to create these jumbo-sized Big Texan Corn Dogs, a treat loved by kids of all ages.

When I lived in Dallas, each year I looked forward to the State Fair of Texas. My friends and I would head over to Fair Park to scream on the midway’s thrill rides, watch the pig races, check out the livestock, and of course, eat our way from one end of the park to the other. Granted, the fair’s grub isn’t usually the healthiest fare in the world, particularly when you have choices like deep fried butter, fried beer, fried bubblegum, fried peanut butter sandwiches, fried coke, and… well, you get the picture. If there’s a way to fry it, the Texans will manage to do it! My tastes were never quite that exotic. One of my favorites was and continues to be the Big Texan Corn Dogs, which are hot dogs breaded in a cornmeal batter and fried to golden perfection. Although we really don’t fry many foods these days, once in a while I get a craving that my inner child just won’t let go and I have to whip up a batch of this recipe, which takes me back to my fairground days, munching on tasty treats beneath the watchful eyes of Big Tex, the fair’s mascot.

PREP: 15 minutes
COOK: 20—28 minutes

INGREDIENTS

  • 2 2/3 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour, plus more for hot dogs
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • Kosher salt and freshly ground pepper
  • 4 large eggs, lightly beaten
  • 1 1/2 cups whole milk
  • Vegetable or peanut oil, for frying (about 2 quarts)
  • 12 hot dogs
  • DIRECTIONS

    1. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (This makes about 5 cups of batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360°F.
    2. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise, roll in flour to coat.
    3. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil, immediately repeat with 2 hot dogs.
    4. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

    YIELDS: 12 servings

    © 2011 Jadeworks Entertainment. All rights reserved.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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