A State Fair of Texas institution: a beef frankfurter dipped in a thick sweet cornmeal batter, deep-fried and served on a stick with yellow mustard. Served at Fair Park every autumn since 1942.

Neil Fletcher introduced the corn dog at the 1942 State Fair of Texas, calling it the Corny Dog, and the Fletcher family has sold them from the same booth at Fair Park every autumn since. The recipe and booth location are unchanged since 1942. The corny dog became so associated with the Fair that the terms are interchangeable in Dallas.

Where to eat Fletcher's corny dog in Dallas

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  • State Fair of Texas (Fair Park)

    Order Big Tex Choice Award winner (savory and sweet categories); Fletcher's Corny Dogs; fried butter (if available).

    The largest state fair in the country with 200+ food vendors serving deep-fried experiments, Big Tex Choice Award winners, and Texas BBQ.

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Make it at home

Serves 830 minBeginner

Ingredients

  • 8 quality beef frankfurters
  • 150g fine yellow cornmeal
  • 100g plain flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp sugar
  • 1 large egg
  • 240ml whole milk
  • Vegetable oil for deep frying
  • 8 wooden craft sticks
  • Yellow mustard to serve

Method

  1. Pat frankfurters dry with paper towels and insert a stick three-quarters of the way up each one.
  2. Mix cornmeal, flour, baking powder, salt, and sugar in a tall container. Add egg and milk; stir until smooth. The batter should be thick enough to coat a spoon.
  3. Heat oil to 185 C (365 F) in a deep pot.
  4. Dip each frankfurter into the batter, letting excess drip off for 2 seconds, then lower slowly into the oil.
  5. Fry 2-3 minutes, turning once, until the batter is deep golden brown.
  6. Drain upright in a cup or holder. Serve hot with yellow mustard.

Editor tip. The tall container trick is key: pour the thick batter into a tall narrow cup so you can dip the frank in one smooth motion and coat it evenly.

Common allergens: Gluten, Eggs.