By Chef Alli
State Fair Corn Dogs
Ingredients
1 cup all-purpose flour
⅔ cup yellow cornmeal
2 Tbs. granulated sugar
1½ tsp. baking powder
½ tsp. dry mustard
1/2 tsp. kosher salt
2 Tbs. Crisco shortening
1 egg, beaten
1 cup milk
10 wooden craft sticks (such as popsicle sticks)
8 good quality hot dogs, patted dry with paper towels
Vegetable oil, for frying
Ketchup and mustard, for serving
Pickles, optional
Instructions
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, dry mustard and salt; stir to combine.
Add the shortening to the flour mixture, using a fork or pastry blender to cut it in until it becomes a fine crumble.
In a small bowl, whisk together the egg and milk; add to the flour mixture, stirring just until smooth to make a very thick batter.
Using a 12-inch heavy duty skillet (I prefer a cast iron skillet with 3-inch sides), over medium high heat, pour in five cups of oil. Heat the oil to about 365 F. If you are using a skillet of a different size or a Dutch oven, use enough oil that the corn dogs are nearly fully submerged while they cook.
Insert a wooden stick into each hot dog. Holding the stick, place the hot dog over the batter bowl; use a spoon to apply the prepared batter to the hotdog, smoothing it out as you go, covering the entire hot dog with a good layer of batter.
Place the corn dog (stick and all) into the hot, sizzling oil to cook, about 6-8 minutes. Using long-handled tongs, turn the corn dog to cook on all sides until deep golden brown. Repeat with the remaining hot dogs and batter, cooking no more than 3-4 corn dogs at a time in the skillet.
Carefully use your tongs to remove the corn dog from the hot oil to a paper towel-lined plate to drain for a bit.
Serve the corn dogs while they are hot and fresh with ketchup and mustard, as desired. Serve with a side of pickles and potato chips if desired.
