Howdy! It’s Corn Dog Season

It’s October, and that means the State Fair of Texas: Big Tex, The Midway, the Texas Star, all the livestock, great music, and, of course, Fletcher’s Original Corny Dogs. Fortunately, if you’re still craving corndogs after the midway goes dark, you can make those tasty corndogs at home—no tickets required.

Although there’s much debate about who invented the corndog, there’s no doubt that when it comes to the State Fair of Texas, the Fletcher family rules. Former Vaudeville performers Neil and Carl Fletcher started selling their version of the fairground staple in 1942. It reportedly took 12 years for the Fletchers to perfect their unique batter, and since then, it has remained unchanged. Today, Fletcher’s sells more than half a million corndogs annually at the state fair, hitting a record 583,000 in 2022.

The State Fair of Texas started on October 26, 1886, and has grown in popularity, with more than 2.4 million people from around the world attending in 2024. Big Tex has been greeting guests with his signature “Howdy” since 1953, which means Fletcher’s has been at the fair longer than the big guy.

According to Bar S, deep frying was developed by ancient Egyptians more than 7,000 years ago, and battered, deep-fried food has existed just as long. What makes corn dogs so satisfying is their variety of textures and flavors. Corn dogs provide a delicious mix of sweet and savory, with a crispy exterior and tender inside, plus the convenience of a portable, stick-held form. The deep-fried, sweet cornmeal batter contrasts with the salty hot dog, creating a balanced flavor, while the handheld style makes them perfect for events, whether at the biggest state fair in the country or your own backyard.

Corndogs are inexpensive and easy to make. However, you will need a fryer or a deep frying pan. The best part of corndogs is, aside from being delicious, they’re happy food. Enjoy the recipe below!

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 ½ Tbsp. sugar

4 tsp. baking powder

¼ tsp. salt

1/8 tsp. black pepper

1 cup milk

1 large egg

1 quart vegetable oil for frying

2 packages of hot dogs

Wooden skewers

Directions

1. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper. Lightly beat the egg with the milk and add to the dry ingredients, stirring until combined. Pour the batter into a large drinking glass.

2. Insert skewers halfway into the hot dogs and set them aside.

3. Heat the oil in the fryer to 350 degrees.

4. Dip hot dogs one at a time into the cornmeal mixture until thoroughly coated.

5. Fry two or three corndogs at a time until they are lightly browned, about three minutes

6. .Let them drain on a rack or paper towel.

* I prefer to mix the batter in a large measuring cup for easier filling of the drinking glass.