This past weekend I was lucky enough to get to be at the Texas State Fair. I hadn’t been to a fair in years (maybe since high school, now that I’m really thinking about it). We rode rides, ate terrible-for-you-food, and my boyfriend won me a giant plush doll. Classic. It was awesome. Although I really wanted to eat a corn dog and couldn’t (because I’m a pescatarian or whatever). So I resolved to make my own (vegetarian-friendly) corn dogs this week at home. I’ve made them a few times before, so this time I tried a mini version.
1 package of hot dogs (veggie or not)
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup corn meal
1 cup water
-oil for frying.
In a bowl, combine the flour, baking soda, salt, sugar, corn meal, egg and water. I like my batter quite thin. But if you prefer a thicker breading, use a little less water. Cut the corn dogs into three pieces per hot dog. Coat in batter and then fry in hot oil. I usually let my oil get around 280-300°F before I begin frying.
If you don’t want to use a candy thermometer, you can check if your oil is ready by either testing a bit of batter or dipping the handle of a wooden spoon in the oil. If the oil bubbles around the spoon quickly, it’s ready. Flip the corn dogs as they fry so they don’t burn on one side without cooking the other. Remove to a paper towel when done (2-3 minutes).
This really hit the spot for me, after not being able to enjoy a corn dog at the fair. I think these could be a really fun option for a kids birthday party or as an appetizer at a football watching party.
Football watching party. Can you tell I am really in the know? Sigh. xo. Emma
Side/Personal Note: I quit biting my nails this past year for about 10 solid months, and the last couple of months I have been back sliding (as you can see in this photo). Gotta get that back on my goal list for the rest of this month.