Almost Fletcher's Corny Dogs
Fletcher's Corny Dogs are the quintessential Texas State Fair delight. No trip to the fair is complete without a stop (or two, or three) to the Fletcher's stand located by the boots of Big Tex. The recipe is a closely-guarded secret, but this recipe is awfully good and will suffice for the 49 weeks of a year that you cannot get a Fletcher's.
1 cup yellow cornmeal (not stone-ground)
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
pinch cayenne pepper
2 eggs, lightly beaten
1/2 - 1 cup milk
8 hot dogs (1 lb package) (kosher beef, or your favorite beef/pork combo)
8 Popsicle sticks or 1/4" thick wooden skewers
peanut oil for frying
A deep fat fryer is best for cooking corny dogs, but a good cast iron dutch oven or deep cast iron skillet will work just fine.
Fill fryer to the manufacturer's max fill line with peanut oil, or pour 3" of oil in a cast iron dutch oven or skillet. Insert a reliable deep frying thermometer and slowly bring the oil to a temperature of 365°F.
While oil is heating, skewer hot dogs with the Popsicle sticks or skewers, leaving 3 finger's length exposed for a good grip. Set aside.
Combine all dry ingredients in a small bowl deep enough to fit the skewered hot dogs. Add beaten eggs and mix well. Add 1/2 cup of milk, then add more as necessary (up to 1 cup) to make a batter that is slightly thicker than pancake batter. Mix with a whisk until just combined, but do not over beat or your corny dog will be chewy and gummy.
When peanut oil is to temperature, dredge skewered hot dogs in the batter and let the excess drip off, then gently place in the hot oil. (If using a deep fat fryer, insert the hot dog vertically and hold it a moment or two to let the batter "set" before laying it down in the fat.) Cook for 6 to 7 minutes, turning it a couple of times to cook both sides evenly. Cook until the corny dog is an even deep, golden brown color.
Remove from the fat and drain on a rack over paper towels. Serve hot with yellow American mustard.
Note: Use a firm, meaty hot dog and not the cheaper cereal-filled mystery wieners. Mushy hot dogs do not make for good corny dogs. Cook only 2 - 3 corny dogs at a time to keep the oil temperature consistent.
1 cup yellow cornmeal (not stone-ground)
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
pinch cayenne pepper
2 eggs, lightly beaten
1/2 - 1 cup milk
8 hot dogs (1 lb package) (kosher beef, or your favorite beef/pork combo)
8 Popsicle sticks or 1/4" thick wooden skewers
peanut oil for frying
A deep fat fryer is best for cooking corny dogs, but a good cast iron dutch oven or deep cast iron skillet will work just fine.
Fill fryer to the manufacturer's max fill line with peanut oil, or pour 3" of oil in a cast iron dutch oven or skillet. Insert a reliable deep frying thermometer and slowly bring the oil to a temperature of 365°F.
While oil is heating, skewer hot dogs with the Popsicle sticks or skewers, leaving 3 finger's length exposed for a good grip. Set aside.
Combine all dry ingredients in a small bowl deep enough to fit the skewered hot dogs. Add beaten eggs and mix well. Add 1/2 cup of milk, then add more as necessary (up to 1 cup) to make a batter that is slightly thicker than pancake batter. Mix with a whisk until just combined, but do not over beat or your corny dog will be chewy and gummy.
When peanut oil is to temperature, dredge skewered hot dogs in the batter and let the excess drip off, then gently place in the hot oil. (If using a deep fat fryer, insert the hot dog vertically and hold it a moment or two to let the batter "set" before laying it down in the fat.) Cook for 6 to 7 minutes, turning it a couple of times to cook both sides evenly. Cook until the corny dog is an even deep, golden brown color.
Remove from the fat and drain on a rack over paper towels. Serve hot with yellow American mustard.
Note: Use a firm, meaty hot dog and not the cheaper cereal-filled mystery wieners. Mushy hot dogs do not make for good corny dogs. Cook only 2 - 3 corny dogs at a time to keep the oil temperature consistent.
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