In Texas, where I grew up, the state fair is legendary. In fact, it's so famous that in 1962 Rodgers and Hammerstein made a musical about it called State Fair. I have always loved a good fair with the stuffed monkeys on a wand, the Ferris Wheel, felt hats with your name magically embroidered on in minutes, and of course CORN DOGS! Here in Calaveras County we also have a legendary county fair called the Jumping Frog Jubilee, made famous by Mark Twain's short story about the "celebrated jumping frog." Every third week in May people come from all over and bring or borrow a frog. They then compete to see how far they can get their frog to jump, hoping to be the next big winner. The Frog Jump is great, but the first thing I look for every year is the food trailer with the hand dipped corn dogs—none of those frozen, inauthentic ones for me! I am 'old school' about these crunchy, tasty dogs and eat mine with a side of mustard. They are also good with catsup if you must. See you out at the fair!
Miniature Corn Dogs
40 miniature sausages or cut regular hot dogs into thirds
1 cup cornmeal
3/4 cup flour
1 1/2 t kosher salt
3/4 t baking powder
1/4 t baking soda
1/4 t cayenne
2 T plus 1 t sugar
1 1/4 cups buttermilk
3 T water
Mix the dry ingredients together. Mix the buttermilk and water together in a separate, larger bowl. Add the dry ingredients and stir. Mixture will be lumpy. Set aside to rest for 10 minutes. In a high sided 8 qt pot, heat 4 cups of veggie oil to 375 degrees (use a candy thermometer). Stick each sausage with a 4" skewer or a toothpick. Make sure you leave enough sticking out to grab on to. Give the batter a stir and transfer into a smaller, deeper container if easier. Dip each sausage into the batter and holding the toothpick end, drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a sheet pan lined with paper towels. Serve with mustard and catsup or whatever your favorite condiment is. Makes 40.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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