Girl Scout Cookie Corn Dogs Turn a State Fair Classic Into Pure Magic Make
Bring the carnival home! This easy recipe uses Trefoils to give state fair-style corn dogs an irresistibly crunchy twist
Get ready to fall in love with the ultimate comfort food mashup! These Tasty Trefoils Corn Dogs transform classic Girl Scout cookies into a crispy, golden coating that takes your favorite carnival treat to a whole new level of delicious. The secret? Crushed Trefoils add a subtle sweetness and irresistible crunch to traditional cornmeal batter, creating corn dogs that are anything but ordinary. Whether you’re feeding hungry kids after school, hosting a fun family dinner, or just craving something nostalgic and tasty, these homemade corn dogs are guaranteed to disappear fast. Trust us—one bite and you’ll be hooked!
Want more recipes and inspiration? Don’t miss our “Fair’est of Them All” series! In celebration of America’s 250th birthday, Sandra Lee—chef, creator of Semi-Homemade Cooking and host of Blue Ribbon Bakeoff—is hitting the road with Woman’s World for a special cross-country journey honoring the remarkable women who bring America’s beloved state and county fairs to life. From longtime family traditions to unforgettable fairground innovations, these inspiring stories celebrate the heart, resilience and community spirit woven into fairs across the country. Catch the series in issues on sale May 15, June 26, July 17, August 4 and August 28, with stories appearing online the following week.
Ingredients
- 10 Trefoils, crushed
- 1 (16 oz.) package frankfurters
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4/5 cup milk
- 1 egg
- 1 quart vegetable oil (for fryer)
Instructions
PrintCook hot dogs according to package instructions. Pat the hot dogs dry and insert one skewer into each hot dog. Set aside.
In a medium bowl, combine crushed Trefoils, corn meal, 1/2 cup flour, baking powder, salt, and pepper. In a small bowl, whisk together the milk and egg. Mix together the wet and dry ingredients to form a batter. Pour the batter into a tall glass or mason jar. Dust each hot dog with remaining flour. Set up this battering station next to the dutch oven or deep fryer so it's ready for the next step.
Heat enough oil to submerge the hot dogs (horizontally) to 350° in a Dutch oven or deep fryer.
Dip a hot dog completely into the batter. Carefully place battered hot dog into the hot oil sideways so the hot dog and stick are in the oil. Cook for 3-4 minutes, turning the doing bard wring for each of dog: s the rand wandesire i ping at reat,
My Favorite Recipes
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
