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Deep-fried funnel cakes are a sweet fair-food favorite, but corn dogs get the blue ribbon for savory treats. There’s nothing like watching a hot dog hand-dipped in batter emerge crispy from the deep-fryer at the beach boardwalk or amusement park. Now you can bring the state fair home—it’s easy to make your own corn dogs. Freedom to choose from all-beef, chicken, turkey, or even veggie dogs is an added plus. And don’t forget the ketchup and mustard!
Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe.
Candy-apple craft sticks give these corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead.
Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through.
This recipe was featured as part of our Make Your Own Corn Dogs project.
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