Fair Food: Find Fried Foods at This Year’s Event | Local News


This quintessential fair price was created in 1942 at the Texas State Fair by Texans Neil and Carl Fletcher. Feel free to use your favorite dog – beef, turkey, veggie or whatever – I love Nathan’s all-natural beef sausages in Coney Island. A tip for dipping: Pour the batter into a large mason jar and dip your dogs to create an even coating all around.

1½ teaspoons of baking powder

1½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch of ground cayenne pepper

Vegetable oil, shortening or lard, for frying

Yellow mustard, for serving

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, pepper and cayenne pepper. In another bowl, whisk together buttermilk and egg. Whisk wet ingredients with dry ingredients, stirring until just combined. The mixture should be quite thick. Leave to rest for 15 minutes.

2. Heat the oven to 300 degrees. In a large, deep skillet or heavy skillet, heat 1 to 2 inches of oil to 350 degrees. Place a wire rack on a rimmed baking sheet. Thread a skewer over each hot dog. Dip the hot dogs one at a time in the batter to coat them, then slide them into the hot oil.

3. Cook until golden and crisp, about 2 minutes. Drain on paper towels, transfer to a baking sheet and keep warm in the oven. Repeat with the rest of the hot dogs and batter. Serve hot, with mustard.

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