Indiana State Fair Favorites: Keller Haze Corn Dogs & 2 Milkshakes!

Even though the Indiana State Fair was postponed in 2020, you can still enjoy some of the classic foods like corndogs & milkshakes, but with a flavorful twist from our good friends at Sun King Brewery!


For the Keller Haze Corn Dogs:

  1. To make the batter: Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl (a deep narrow bowl if you have one) and whisk well.
  2. Combine the scallion, egg, and milk, and Keller Haze in a small bowl and whisk well. Gently fold the wet ingredients into the dry ingredients. Do not overmix. Cover the batter and allow it to rest at room temperature for 25 minutes.
  3. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Preheat oil to 350 degrees in a deep fryer (or pan at least 12″ in diameter)
  4. While the oil is heating, skewer each hot dog lengthwise, stopping about 1 inch from the top. When the oil is hot dip a hot dog into the batter, using the stick to twirl the dog and coat it evenly; make sure the bottom end of the hot dog is sealed, but try not to get too much batter on the stick. Remove the dog from the batter and twirl it once to let excess batter drip back into the bowl, then holding the stick end, lower the corn dog into the oil, keeping it suspended about 5 seconds before letting go (this will prevent the corn dog from sticking to the bottom of the fryer). Dip 2 or 3 more hot dogs and add to the fryer (do not fry more than 3 or 4 dogs at a time). Turn the dogs occasionally with tongs to make sure they cook evenly, and fry until the corn coating is a deep rich brown, 4 to 5 minutes. Lift them out of the oil one at at a time with a Chinese wire-mesh skimmer and transfer to the lined baking sheet, and then into the oven. Dip and fry the remaining dogs, making sure to let the oil come back to 350 degrees between batches, using a candy thermometer. (As you get near the end of the batter, you may need to spoon it over the dogs to coat them evenly.)

For the Wee Mac Milkshake

  1. In a Blender combine, Milk, Wee Mac, Ice Cream, Chocolate Sauce and Salt and blend until smooth and creamy.

For the Orange Creamsicle Milkshake

  1. In a Blender combine, Milk, Orange Vanilla Cream Ale, Ice Cream, Orange Zest and Salt and blend until smooth and creamy.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.