Festival Classic Lunch: Copycat Carnival Corn Dogs
Find the perfect festival classic lunch recipe with our copycat Carnival Corn Dogs that will transport you back to the bustling energy of a weekend fair or carnival.
Allergens
Milk, Egg
Ingredients
- 1 1/2 cups all
- purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 6 hot dogs
- 2 cups yellow cornmeal
- Canola oil for frying
- 2 cups prepared mustard, ketchup, or other dipping sauce of your choice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Place 6 hot dogs on skewers or sticks, leaving a little space between them for even cooking. Dip each hot dog into the cornmeal, coating it completely.
- Heat about 2 inches of canola oil in a deep frying pan or Dutch oven to 350°F (175°C). Fry the corn dogs in batches for 4 5 minutes per side or until golden brown and cooked through. Remove from the oil and let drain on paper towels.
- Serve with your choice of mustard, ketchup, or other dipping sauce.
Chef’s Insight
To make these truly authentic, try using carnival-style hot dogs and mustard.
Notes
Adjust the cooking time to your preference for crispiness.