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Indiana-Style Corn Dogs

 Indiana-Style Corn Dogs
Among the best parts of the many fairs and festivals in Indiana are the corn dogs served there! My family loves corn dogs, so I fix them fairly often at home. —Sally Denney, Warsaw, Indiana
12-16 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • Dash of pepper
  • 1 egg, lightly beaten
  • 1 cup evaporated milk
  • Oil for deep-fat frying
  • 12 to 16 wooden skewers
  • 12 to 16 hot dogs

Directions

  • In a bowl, whisk the first eight ingredients. Whisk in egg and milk
  • just until blended. Transfer batter to a tall drinking glass.
  • In an electric skillet, heat oil to 375°. Insert skewers into hot
  • dogs. Dip hot dogs into batter; allow excess batter to drip off.
  • Fry, a few at a time, 2-3 minutes or until golden brown, turning
  • occasionally. Drain on paper towels. Serve immediately. Yield: 12 to
  • 16 corn dogs.