These corn dogs are wrapped in cornmeal batter and deep fried. Use standard size hot dogs, cocktail wieners, or Lit'l Smokies smoked sausages for this recipe.
It's unclear when the very first corn dog was created, but there was a patent granted on a deep-frying appliance for dipping, cooking and holding wieners and other foods. there is also mention of a Krusty Korn Dog Baker in a 1929 restaurant and hotel supply catalog.
Neil and Carl Fletcher of Dallas, Texas sold "Fletcher's Original State Fair Corny Dog" from a stand at the State Fair of Texas. According to a 1983 New York Times article, the brothers had heard of a someone using a mold to put actual cornbread around a wiener, but it was a slow process, taking 20 minutes to cook. That's when they worked on and perfected a cornmeal batter. Their creation took about 60 tries to get it "right," and they made many improvements over the course of 12 years.
According to Mr. Fletcher, the "secret" batter is made with cornmeal, flour, leavening agents, ice water, salt, sugar, and 6 other ingredients.
Our version is made with equal parts cornmeal and flour, some sugar, eggs, milk, and seasonings.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder; whisk or stir the dry mixture to blend thoroughly.
In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir the egg and milk mixture into dry ingredients and continue whisking until the batter is smooth.
Heat the vegetable oil in the deep fryer to 360 F. Or fill a deep, heavy saucepan about half full with vegetable oil and attach a deep-frying thermometer to the side of the pan to gauge the temperature.
Insert a wooden skewer or popsicle stick into each hot dog, to make a "handle" for the hot dogs.
Holding the stick or skewer, dip each hot dog into the batter, turning to coat thoroughly and evenly.
Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown.
Drain on paper towels or heavy brown paper.