It's fair season! We did our favorite fair foods a few weeks ago. Click here to see that. Corn Dogs were one of the favorites of the WMMQ listeners. So, MSU Corporate Chef Kurt Kwiatkowski called in his Carnie Corn Dog recipe.

Courtesy of the Chef's Pantry

Joey’s Carnie Corndog Courtesy of MSU Corporate Chef Kurt K

1 c. yellow cornmeal

1 c. all-purpose flour
2 t. kosher salt
1 t. baking powder
¼ t. baking soda
½ t. cayenne pepper

3 T. sugar
3 oz. cream-style corn
2 eggs
1¼ c. buttermilk

½ c. whole milk
¼ c. cornstarch, for dredging

4 pairs of chopsticks

8 your favorite hot dogs

About 3 qt. canola or peanut oil


Pour oil into a deep fryer or large heavy pot and heat to 350 degrees.


In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, cayenne pepper, and sugar. In a separate bowl, combine the cream corn, eggs, buttermilk, and milk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Put the cornstarch into a large glass baking dish with the entire amount of cornstarch at one end of the dish. Skewer each dog onto a chopstick and then roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, holding the dog by the chopstick for about 10 seconds before releasing it into the oil and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow cool for about 3 to 5 minutes.

Enjoy- Now if we can get the Chef to give us the recipe for Fiske Fries, I'd never have to leave home again.

Get up with Deb and Joey weekdays 6-10 am. Find the Chef on Facebook here.