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Fair-Favorite Corn Dogs

Total Time

Prep: 15 min. + standing Cook: 5 min./batch

Makes

10 corn dogs

Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk the dogs to create an even coating all around. —Taste of Home Test Kitchen
Fair-Favorite Corn Dogs Recipe photo by Taste of Home

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1 cup 2% milk
  • 1 large egg
  • 10 hot dogs
  • 10 wooden skewers
  • Oil for deep-fat frying

Directions

  1. In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

Test Kitchen tips
  • Don't forget to let the batter stand before coating the hot dogs. It thickens up a bit and clings better after 15 minutes.
  • Make sure the oil temperature returns to 375° between batches.
  • Nutrition Facts

    1 corn dog: 352 calories, 23g fat (7g saturated fat), 53mg cholesterol, 682mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.

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