Let me tell you what I love about summer.
I love the sunny days that seem to last forever. I love going to the beach and the feeling of sand between my toes and the warmth of the sun against my skin. I love the coconut scent of my sunscreen. I love wearing fun, flirty dresses and flip flops and big straw hats.
I love eating ice cold popsicles that eventually drip all the way down my arm and running through the sprinklers to cool off. I love going to baseball games, eating hot dogs and peanuts, and singing “Take Me Out To The Ballgame.”
I love camping, sleeping in a tent, and telling stories around the campfire while making s’mores. I love eating pies, piled high with fresh strawberries or peaches, and topped with vanilla ice cream. I love barbecuing steaks in the backyard, drinking tropical drinks with little umbrellas, and eating watermelon.
I love going to the movies to watch summer blockbusters in an air-conditioned theater. I love going to amusement parks and watching fireworks. And I love going to the county fair.
What do you love about summer?
I love the fair not only for the crazy food fads like chocolate-covered bacon and deep-fried twinkles and snickers bars, but also for the classics like corn dogs, funnel cakes, and grilled corn. Over the next few posts, I’ll share my recipes for these fair favorites, starting with the corn dog, which is my personal favorite.
County Fair Corn Dogs
Yields 6 servings
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon paprika
1 teaspoon salt
1/8 teaspoon black pepper
3/4 cup whole milk
6 jumbo hot dogs
1 quart vegetable oil for frying
6 wooden skewers, soaked in water for at last 30 minutes
ketchup and yellow mustard, to serve as dipping sauces
Heat oil in a deep-fryer or large, heavy pot over medium-high heat to 360 degrees F.
Mix flour, cornmeal, sugar, baking powder, baking soda, paprika, salt and pepper in a bowl. Stir in milk and egg and whisk gently until fully combined. Transfer batter to a drinking glass or glass measuring cup, deep enough dip entire hot dog.
Thread hot dogs onto skewers. Dip each in batter a couple of times, and quickly drop entire stick into oil. Fry in batches, to keep oil in correct temperature, for 4 to 5 minutes. Drain on paper towels. Repeat for remaining corn dogs.
Serve with ketchup and mustard.
Adapted from Matt Armendariz via Design*Sponge.
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