TEXAS STATE FAIR CORN DOGS

Texas State Fair Style

The Dallas state fair started in 1886 and has continued every year since, around 1930 is when it is claimed two brothers ditched the hot dog bun, stuck the hot dog on a stick, dipped it in corn batter, fried it and Ta-Da...The iconic corn dog that is loved by so many was born.  My love of jalapeño corn bread has lead me to add fresh diced jalapeños to this corn batter recipe making theses corn dogs awesome.

Ingredients 

(makes 6)

6 beef hot dog sausages
300g fine ground corn meal
300g plain flour
2 tsp baking powder

1 tbsp mustard powder

1 fresh jalapeño chopped
1/2 tsp of salt
1/4 tsp of sugar
2 beaten eggs

200ml water

2 litre’s nut oil for frying

In a bowl mix the flour, corn meal, salt, baking powder, sugar and mustard together, make a well in the centre and pour in the beaten egg, add approx 100ml of water and whisk well, add more water if needed, you want the batter to be quite thick, like porridge.

Take the hot dogs and push a large skewer or chopstick three quarters of the way through the hot dogs, dust the hot dogs in some of the dry polenta, this will help the batter to stick to the sausage.  There is an art to getting the corn batter to stay on the hot dog, if you make extra batter it is easier to place the batter in a tall glass and then dip the hot dog into the batter and place straight in to the fryer, this is the easiest and most successful way, however if like me you only make up the one batch of batter I rolled the hot dog in the batter and used a spatula to trowel on extra batter, fry for approx 5 minutes at 375 F / 190 C degrees turning regularly, drain and serve hot with ketchup and mustard.