Fire & Smoke Crunch Dog
Who can resist a classic corn dog? Not us—but we decided that it’s time to give this carnival staple a little more crunch. So, we deployed our new State Fair Crispy Coating mix (seasoned with tangy, herby Rodeo Ranch), created a batter made with buttermilk or beer, and never looked back.
If you’ve never made corn dogs at home, you may be wondering how to evenly coat the skewered dogs in batter. That’s where our favorite beverage comes in. Simply pour the prepared batter into your favorite pint glass, and you're good to go.
You can serve the Crunch Dogs as soon as they’ve cooled enough to eat, or hold them in a low oven until you’re ready to serve (hello, game day appetizer).
Fire & Smoke Crunch Dog
The following recipe works on standard hot dogs, as well as cheese-filled franks, smoked brats, chile-spiked sausages, fancy artisan wieners, your homemade venison sausage, etc.
Depending on the size of your Dog, you’ll have plenty of batter for, say, 8 standard franks or 6 larger (e.g. plumper, longer) brats/sausages.
1 box State Fair Pickle & Cheese Batter Mix
8 hot dogs
1½ cups buttermilk or beer
Bamboo skewers, as needed
Vegetable oil, for frying
Your favorite condiments (may we suggest Creole mustard, queso, and/or ketchup?)
Carefully insert bamboo skewers into the center of each hot dog or sausage (the skewer should thread at least halfway up the hot dog; so you can hold it securely while frying).
In a shallow bowl, whisk together the buttermilk or beer and egg, then whisk ½ cup of the dry mix into the liquid. Transfer the batter into a tall pint glass, and pour the remaining dry mix into a shallow bowl.
To prepare the Crunch Dogs, hold a hot dog by its skewer and dip it into the glass of batter, turning the skewer slowly to cover the entire surface. Slowly pull the hot dog up out of the batter, allowing excess liquid to drain, then roll it in the dry mix until well coated. Repeat the process, dunking the coated dog a second time in the batter and then rolling it in the dry mix. Place coated dog on a plate or baking sheet, and repeat the process with remaining hot dogs.
Fry the Crunch Dogs in 350°F vegetable oil until golden brown, rotating as needed for even cooking (about 5-6 minutes total). Using tongs and/or a vented fish spatula, transfer the cooked Crunch Dogs to a wire rack or paper towel-lined. Allow the oil to return to temperature and repeat with the remaining hot dogs. Serve immediately, with your favorite condiments.