Corn dogs are a beloved American street food that combines the convenience of a handheld snack with the irresistible combination of a hot dog encased in a sweet and crispy cornmeal batter. These delightful treats are often found at fairs, carnivals, and sporting events, where they have become a classic and nostalgic favorite.

The history of corn dogs can be traced back to the early 1940s in the United States. The creation of this popular snack is often credited to two different inventors, both of whom claimed to have come up with the idea independently.

One story revolves around Neil Fletcher, a Texan who, in 1939, introduced his “Corny Dogs” at the Texas State Fair. Fletcher coated hot dogs with a cornmeal batter and deep-fried them to perfection. The unique taste and portability of this snack quickly gained popularity.

Another version of the story involves Carl and Neil Fletcher, who were brothers running a food stand at the 1942 Pacific National Exhibition in Vancouver, Canada. They decided to try dipping hot dogs in a cornmeal batter and frying them, creating their own version of the corn dog.

Regardless of the true origin, corn dogs gained immense popularity throughout the United States, becoming a staple at fairs, amusement parks, and other outdoor events. They became synonymous with American carnival food and continue to be a nostalgic and beloved treat for people of all ages.

PREP/TOTAL TIME: 25 MIN.

MAKES: 10 SERVINGS

INGREDIENTS

• ¾ cup yellow cornmeal
• ¾ cup self-rising flour
• 1 egg, lightly beaten
• ⅔ cup milk
• 10 Popsicle sticks
• 10 hot dogs
• Oil for deep-fat frying

INSTRUCTIONS

1. In a large bowl, combine the yellow cornmeal, self-rising flour, and lightly beaten egg. Stir in milk to make a thick batter. Let the batter stand for 4 minutes.
2. Insert Popsicle sticks into the hot dogs, leaving a portion exposed for easy handling.
3. Dip each hot dog into the prepared batter, ensuring it is coated evenly.
4. In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C).
5. Fry the corn dogs a few at a time, allowing them to cook for about 8-6 minutes or until they turn golden brown. Turn them occasionally to ensure even frying.
6. Once cooked, remove the corn dogs from the oil and drain them on paper towels to remove excess oil.

Enjoy the crispy and golden-brown corn dogs, either as a delightful snack on their own or paired with your favorite condiments such as ketchup, mustard, or a tangy relish.

TIPS:

• To achieve a perfectly crispy cornmeal coating on your corn dogs, make sure the oil is heated to the right temperature. Use a kitchen thermometer to ensure the oil reaches 375°F (190°C) before frying. This will help the batter cook quickly and evenly, resulting in a golden-brown crust.
• Before dipping the hot dogs into the batter, pat them dry with a paper towel. Removing any excess moisture from the hot dogs will help the batter adhere better, resulting in a more even and consistent coating. This will prevent the batter from sliding off during frying and ensure a deliciously crispy exterior.