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My corn dog batter flip after a county fair disaster in Ohio
For years I used the same beer batter recipe my uncle swore by, and my corn dogs always came out with that weird greasy shell that slid right off the stick. Then I watched a vendor at the Richland County Fair dunk his dogs in a thick, almost pancake-like mix with a splash of cornmeal and a pinch of baking powder. I tried that same ratio last weekend, preheating the oil to 375 instead of my usual 350, and the coating actually clung to the dog like it belonged there. The crunch was lighter, the inside stayed moist, and nobody needed a napkin avalanche just to eat one. What changed was giving up on the idea that beer equals crispy, which feels backwards but the results don't lie. Has anyone else found that their old batter trick stopped working after they switched oil types, or is it just me? I'm half tempted to try a tempura-style base next but afraid to lose this new rhythm.
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wendy_jackson18d ago
375 is the magic number, not the beer. I switched oils last year and my old 350 habit gave me the same greasy slide you had. Bumping the heat fixed it every time.
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