The Dallas corny dog, a beloved state fair staple, was invented in 1942 by brothers Neil and Carl Fletcher at the State Fair of Texas.6 This iconic treat features a hot dog coated in a cornmeal-based batter and deep-fried to golden brown perfection.7 The recipe is known for its slightly sweet, puffy breading and firm, juicy hot dog center.

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Servings: 6

• Temperature: 350-375°F (175-190°C)

Ingredients:

• Canola or vegetable oil for frying: 2 quarts (1.9 liters)

• Yellow cornmeal: 1 cup (120 grams) 3

• All-purpose flour: 1 cup (120 grams)

• Sugar: 2 tablespoons (25 grams) 3

• Baking powder: 2 teaspoons (10 grams)

• Salt: 1/2 teaspoon (3 grams)

• Egg: 1 (slightly beaten)

• Milk: 1 cup (240 milliliters)

• Melted shortening: 2 tablespoons (30 milliliters)

• Hot dogs or hot links: 6

• Wooden skewers: 6

Equipment needed:

• Large saucepan or deep fryer

• Tall slender glass or mason jar (for dipping)

• Mixing bowl

• Whisk

• Tongs

• Paper towel-lined plate

Instructions:

1. Heat the oil in a large saucepan filled 3/4 full over medium-high heat until it reaches 350-375 degrees F (175-190°C).

2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

3. Stir in the egg, milk, and melted shortening until the batter is well combined.

4. Pour the batter into a tall slender glass or mason jar to make dipping easier.

5. Spear each hot dog firmly onto a wooden skewer, leaving at least three fingers' worth of stick exposed for a secure grip.

6. Dip the skewered hot dog into the batter, swirling it gently to ensure an even coating.

7. Carefully place the coated hot dog into the hot oil, spinning it slowly the entire time to achieve an even golden brown color and even cooking.

8. Fry for 2-3 minutes per side, or until the batter is deep golden brown and cooked through.

9. Use tongs to transfer the cooked corn dog to a paper towel-lined plate to drain excess oil.

10. Serve immediately with your favorite condiments, such as Cherry De-Lite Mustard.