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Air Fryer State Fair Corn Dogs

Air Fryer State Fair Corn Dogs

Crispy air fryer State Fair corn dogs with a thick, lightly sweet cornmeal batter. A short freeze after dipping keeps the coating on the hot dog, so you get a fair-style crust with no deep frying.
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Prep Time 15 minutes
Cook Time 12 minutes
Freeze 20 minutes
Total Time 47 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cornmeal batter
  • 1 cup yellow cornmeal fine or medium grind
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 large egg
  • 3/4 to 1 cup milk add gradually
Corn dogs
  • 6-8 hot dogs fully cooked
  • 1/4 cup flour or cornstarch for dusting
  • 6-8 wooden skewers
  • cooking spray or neutral oil

Equipment

  • Air fryer
  • Large bowl
  • Tall glass or cup (for dipping)
  • Wooden skewers or sticks
  • Cooking spray or oil brush
  • Whisk or spoon for mixing

Method
 

  1. Pat the hot dogs dry, insert a skewer about two-thirds of the way into each one, then roll them in the flour or cornstarch and tap off the excess.
  2. Whisk the cornmeal, flour, sugar, baking powder and salt. Beat the egg with 3/4 cup milk, stir it into the dry ingredients, and add more milk only until the batter falls from a spoon in a thick, slow ribbon. Rest 5 minutes.
  3. Pour the batter into a tall glass. Dip each hot dog, let the excess drip off, and lay them on a parchment-lined tray without touching. Freeze for 20 to 30 minutes, until the batter is firm.
  4. Preheat the air fryer to 375°F (190°C). Spray the basket well or line it with perforated parchment and spray that.
  5. Arrange the corn dogs in a single layer and spray the tops with oil. Air fry 5 to 6 minutes, turn, spray again, and cook 5 to 6 minutes more, until deep golden and a toothpick in the batter comes out clean.
  6. Rest 2 minutes, then serve with mustard, ketchup or your favorite dip.

Notes

Batter thickness matters more than the exact milk amount: it should be thick enough to cling. Cook in batches if your basket is small. Dipped corn dogs can be frozen for up to 2 months; air fry from frozen at 370°F for 12 to 15 minutes, turning halfway. Refrigerate leftovers up to 3 to 4 days and reheat until steaming hot.