Minnesota State Fair Corn Dogs – Grilled to Perfection

Introduction

Enjoy the classic Minnesota State Fair corn dogs, but with a grilled twist! Using the Arteflame grill, we achieve a crispy, golden-brown coating without deep-frying. Perfectly seared and cooked on the flat cooktop, these corn dogs are bursting with flavor and crispiness.

Ingredients

• 8 hot dogs
• 8 wooden skewers
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 large egg
• 2 tablespoons melted butter (for batter)
• 4 tablespoons butter (for grilling)
• 1 teaspoon yellow mustard (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire burn for about 20 minutes until the griddle reaches the optimal cooking temperature.

Step 2: Prepare the Corn Dog Batter

1. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, and melted butter.
3. Gradually combine wet and dry ingredients, stirring until smooth and thick.

Step 3: Skewer the Hot Dogs

1. Insert wooden skewers into each hot dog, leaving enough space for a handle.
2. Dip each skewered hot dog into the batter, ensuring an even coating.
3. Let excess batter drip off before placing on the grill.

Step 4: Grill the Corn Dogs

1. Spread melted butter on the flat cooktop.
2. Place the battered hot dogs on the flat griddle near the center for a crispy finish.
3. Rotate frequently for even cooking and golden-brown crust.
4. Cook for about 5-7 minutes per side until the batter is fully set and crispy.
5. Move them towards the outer edge to keep warm while finishing the rest.

Step 5: Serve and Enjoy

1. Remove from the grill when crispy and golden.
2. Let them rest for a minute before serving with mustard or your favorite dipping sauces.

Tips

• Keep the flat cooktop well-buttered to prevent sticking and achieve a crispier coating.
• Maintain an even batter consistency for a smooth, crispy finish.
• Rotate frequently to avoid burning and ensure a golden-brown crust.
• Serve immediately for the best texture and taste.

Variations

• Spicy Corn Dogs: Add 1 teaspoon of cayenne powder to the batter for a spicy kick.
• Cheddar-Stuffed Corn Dogs: Insert a slice of cheddar cheese inside the hot dog before dipping in batter.
• Honey Corn Dogs: Mix 2 tablespoons of honey into the batter for a slightly sweet twist.
• Jalapeño Corn Dogs: Finely dice jalapeños and stir them into the batter for a zesty bite.
• Smoky Bacon Corn Dogs: Wrap each hot dog with a thin strip of bacon before dipping into the batter.

Best Pairings

• Crinkle-cut fries grilled on the Arteflame for a crunchy side.
• Grilled corn on the cob with melted butter and salt.
• A refreshing lemonade or an ice-cold root beer.

Conclusion

These Minnesota-style corn dogs, grilled to perfection on the Arteflame, are crispy, flavorful, and easy to make. With this method, you get all the deliciousness of fair-style corn dogs without deep frying.