Hand-Dipped Corn Dogs
If you adore fair and carnival food, then you’re likely a huge fan of Disney Hand-Dipped Corn Dogs. I haven’t been to Disney since I was a child, but I do remember the food was delish. My favorite corn dogs are from The State Fair of Texas. I eat them every year, and they never disappoint. It’s pretty great to have an at-home recipe that comes close.
This recipe makes at least a dozen corn dogs, if not more, so I often cut it in half if we want half a dozen or so. Also, poor the batter into a tall glass to help
with efficient dipping as opposed to trying to dip them out of the mixing bowl.
Note: I cut this recipe in half to serve 3-4 people.
Elements
12 CUPS ALL-PURPOSE FLOUR
2 CUPS CORNMEAL
1 CUP SUGAR
1 TEASPOON SEA SALT
2 TABLESPOONS BAKING POWDER
2 EGGS
2 CUPS MILK
2 TABLESPOONS HONEY
2 TABLESPOONS OLIVE OIL
SKEWER STICKS
16-32 BUN-LENGTH WIENERS
3-4 CUP AVOCADO OIL, FOR FRYING
Directions
In a deep skillet or pot fitted with a candy thermometer to the side, over medium heat,
add the avocado oil.In a large mixing bowl, add flour, cornmeal, sugar, sea salt, and baking powder;
whisk to combine.In a separate large bowl, add milk, eggs, honey, and olive oil; whisk to combine.
Add wet ingredients to dry ingredients and whisk until well-combined.
Prepare a baking sheet with silpat sheet.
Remove wieners from packaging and pat dry; I make two passes to make sure they’re completely dry. Batter will slip off in the oil if there’s any moisture present.
If you prefer shorter corn dogs or don’t have a deep skillet, cut wieners in half
prior to skewering.Add skewers to wieners.
Once the oil reaches 375°F-400°F, submerge one wiener at a time into the batter and be sure to coat completely.
Add dipped weiners to the hot oil and give a tiny push/pull movement to ensure it does’t initially stick to the bottom (yes, it happens, and then you can’t flip it).
Fry for 2-3 minutes per side, no more than two at a time in the skillet.
Remove and place on a paper towel-lined tray or plate to cool.
Use care as hot grease will splatter and cause burns! I try to fry with long sleeves.
Once slightly cooled, serve warm.