Corndogs are awesome, right? Who has ever said "My God, corndogs really suck!" Nobody. Nowhere. Why is that? Simple. They don't. Corndogs have long been recognized by many health care professionals and dieticians as an essential part of a healthy diet. Historically, they have been around since the dawn of man, and have always been very popular. The proof of this is that archeologists have been unsuccessful in finding corndog artifacts because they are so good and good for you that people always finish them off completely, and in olden days would then eat the sticks as a source of additional fiber.
Since this is documented on the internet (at least now it is) you may now quote it, accept it as gospel, and pass it along as a historical fact.
This is a very secret process, passed down from generation to generation, so try not to tell anyone.
Step 1: Find a Hot Dog
There are many places that hotdogs live. I strongly suggest Kroger's or Winn-Dixie as catching them in their native habitat (ball parks, picnics, roadside pushcarts) can be quite time consuming, and you usually only can catch two or three at a time.
Step 2: Find a stick.
Personally I find a Popsicle stick perfect for this-it is machine made and reduces chances of splinters. It is rounded at the end and this lessens the chances of splinters or infections. Most importantly, you get to eat ice cream before eating a CornDog. You can have it all...
Step 3: Insert stick into Hot Dog
Amateurs may feel this is the final step. While their enthusiasm is commendable, it must be pointed out that your hotdog is raw (a pain that most men can understand) and much like Nicole Simpson before she married, unbattered.
Step 4: Add Secret Ingredients
In this case the ingredients aren't all that secret at all, but I'll be damned if I am going to tell you. I'm trying to make a living here. You're on your own.
Step 5: Cook and enjoy.
The recipe:
1/2 C. self rising flour
1/4 C. self rising corn meal mix
1 T. sugar
Pinch of salt
water.
Mix dry ingredients together throroughly, then add water sparingly. Good corndog batter should be thick-sort of like a milkshake used to be before McDonald's ruined that for the rest of the world. The thicker the better, so don't worry about that. If the batter is too thin, than it will just come off in the hot oil, and then you will have a fried hot dog on a stick and a lot of little batter crumbs in your oil.
Using your sticks, skewer the hotdogs vertically (and don't roll your eyes-if you are reading this chances are you don't make a living with NASA) wipe the hotdogs dry with paper towel, then immerse the hotdog in your batter, coating the dog evenly.
Deep fry in oil at 375 degrees for 2-4 minutes until golden brown. Drain on paper towels and for the love of God, NO KETCHUP! Corn dogs are meant to be eaten with Mustard.
This is our Corn Dog Trailer
We hand-dip our corn dogs. Never frozen, never made in a factory, every corn dog is made fresh for you-chock full of the original flavor that has been pleasing people at fairs and festivals for generations.
Paul Paron
Box 936
Belleville, MI 48111
734-516-5945
There is nothing in the world like a delicious corn dog made fresh for you at your local County or State Fair!
IMPORTANT!
CORN DOGS ARE AN EXCELLENT SOURCE OF CALORIES, FAT, CHOLESTEROL AND SALT.
DON'T let your body levels of these important dietary components sink to unsafe levels!
Wow, this all sounds great! But we already have a Corn Dog stand.
Do you make any other foods?
Push this
button to go back to our Pizza and Pretzel Page
Push this button to go back to the
Elephant Ears and Funnel Cakes
Push this
button to send me e-mailThank you for checking us out. Want to know more about fairs and festivals? Check out our media player, but be warned it's a little out of control.