The Great State Fair of Texas and the famous Texas corny dogs go hand in hand. No one seems to believe they’ve been to the State Fair without eating at least one corny dog. A corny dog is always the first thing my husband has to have when we enter the State Fairgrounds on opening day every year. He covers it in mustard, naturally, but ketchup is always on hand, too, for those who prefer it.
Corny dogs were the invention of brothers Carl and Neil Fletcher in 1942 in Neil’s Dallas kitchen over a three month time span. They sold them at the State Fair that year and were surprised at how much all the fairgoers loved them. And we fairgoers still love them. The American Profile website reports that over 500,000 corny dogs are sold during the three week Texas State Fair.
Skip and Bill Fletcher, descendants of Carl and Neil, still operate the Fletcher’s Corny Dog Stands at the State Fair. Skip says that he visits each of the stands at the Fair at least once a day to check for quality. Skip was the original taster of corny dogs when he was 7 years old so he’s definitely the world expert on this unique food.
If you want to bring home a taste of the Texas State Fair during the year, here’s a recipe to try. See what y’all think.
Corny Dogs
Recipe adapted from The Food Network website courtesy of Marie Ostrosky on the “Carnival Food” episode
Ingredients
Vegetable oil (for deep frying)
1/2 cup unsifted all-purpose flour (for dredging)
2/3 cup yellow cornmeal
1/3 cup unsiftedall-purpose flour
1 teaspoon salt
1/2 cup milk
1 egg, well beaten
2 tablespoons vegetable oil
10 ready-to-eat frankfurters
10 wooden skewers
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Vegetable oil
Deep fat fryer
Deep fat thermometer
2 cup glass measuring cup
Whisk
Instructions
Place oil in deep-fat fryer, insert deep-fat thermometer, and begin heating to 375 degrees F. Place 1/2 cup dredging flour in pie pan and set aside.
Mix cornmeal, 1/3 cup flour, and salt in the glass measuring cup.Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside.
Thread frankfurters onto wooden skewers. Roll in dredging flour to coat, shaking off excess. Dip frankfurters, one at a time, in cornmeal batter, then fry in 375 degree F oil until golden brown, about 2 to 3 minutes. Serve warm.
Fall is here and I will share a wonderful dish with y’all for your fall table.
Until next time…
Bon appétit!