Food-Truck Favorite Lunch: Copycat Carnival Corn Dogs

Allergens

Milk, Eggs, Wheat

Ingredients

• 12 hot dogs
• 2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1 cup whole milk
• 1 large egg, beaten
• 1 tablespoon vegetable oil
• 1 quart vegetable oil, for frying
• Wooden sticks or skewers

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, ground mustard, paprika, and onion powder.
2. Gradually add the milk and beaten egg into the dry ingredients, stirring until combined. Mix in the vegetable oil.
3. Roll each hot dog in the batter, coating it evenly. Thread a wooden stick or skewer through the center of each hot dog.
4. Heat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully lower each corn dog covered hot dog into the hot oil using tongs or a slotted spoon. Fry until golden brown, approximately 2 3 minutes per side.
5. Remove the cooked corn dogs from the oil and place them on paper towels to drain excess oil.
6. Serve immediately with your favorite mustard, ketchup, or other dipping sauces. Enjoy!

Chef’s Insight

Experiment with different flavors for the batter, such as adding cayenne pepper for heat or garlic powder for a savory twist.

Notes

For a true copycat experience, try recreating the flavors and textures of your favorite fairground corn dog stand.