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DALLAS — Every fall, millions flock to the Lone Star State for one of America’s largest and most iconic state fairs, where towering midway rides, blue-ribbon livestock and the latest deep-fried creations compete for attention.
But while each year’s newest culinary creation may dominate social media, the State Fair of Texas has long been defined by the long-held traditions that keep generations of families coming back for more.
Few are more recognizable than Fletcher’s Original Corny Dogs.
“What started as a simple idea has turned into now an 84-year Texas tradition for fairgoers,” Amber Fletcher, a third-generation owner of Fletcher’s Original Corny Dogs, told Fox News Digital as the fair kicked off this year.
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The Fletcher family has served its signature hand-dipped corny dogs at the State Fair of Texas since 1942. (Amanda Macias/Fox News Digital)
Her grandfather, Neil Fletcher, and his brother Carl say they invented the corny dog in Dallas in the late 1930s before introducing it at the State Fair of Texas in 1942.
More than eight decades later, that simple creation has grown into a massive family operation. During the fair’s 24-day run, Fletcher’s sells roughly 550,000 corny dogs, going through about 60,000 pounds of hot dogs, 1,500 gallons of mustard and 800 gallons of ketchup.
“I don’t remember the oil, but it is a lot,” Amber Fletcher joked after listing the other metrics.
Yet even as the operation has grown, the family has largely resisted changing the product that made it famous.
“We’ve never changed our recipe. We haven’t even tinkered a little bit,” she said. “It is the same method and recipe my grandfather started with.”
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Third-generation owner Amber Fletcher helps run the family business behind one of the State Fair of Texas’ most recognizable foods. (Amanda Macias/Fox News Digital)
That stalwart mindset includes resisting shortcuts, too.
“There’s a lot of things we could do to speed up the process,” Fletcher acknolwedged. “We could get our hot dogs pre-stuck, but no. Each corny dog is hand-stuck. Everything is hand-dipped, fried, made to order.” By “stuck,” the granddaughter and grand-niece of the inventors is referring to the stick that goes through the middle of the corn dog.
For Aaron Fletcher, also a third-generation owner, consistency helps explain why the old-fashioned corny dog continues to hold its own against the over-the-top creations that debut at the fair each year.
“The viral stuff is cool, but people know what they’re going to get when they come to Fletcher’s,” Aaron told Fox News Digital. “They get excited about it. They look forward to it all year.”
Being rooted in tradition doesn’t mean the menu was also frozen in time.
Aaron Fletcher said the family weighs rising costs against keeping its famous corny dogs within reach for fairgoers. (Amanda Macias/Fox News Digital)
Over the years, Fletcher’s has added jalapeño cheese, turkey and veggie corny dogs. This year, the family even ventured into dessert with a chocolate corny dog, earning one of the fair’s most coveted awards for the creation.
Pulling it all off requires months of preparation, seven locations across Fair Park and roughly 200 seasonal workers.
Running an operation that produces more than half a million corny dogs also means navigating rising food and operating costs while trying to keep the fair tradition affordable for families.
“You do have to adjust for pricing as you go along,” Aaron said. “We try our best to be fair in that we are a family-owned business, so we appreciate the importance of being able to take your family to the fair.”
Fletcher’s sells roughly 550,000 corny dogs during the State Fair of Texas’ 24-day run. (Amanda Macias/Fox News Digital)
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Sometimes, that means absorbing higher costs rather than passing them along to customers.
“I know a lot of business owners won’t say this — we eat it. We eat the price sometimes,” Aaron said. “There’s only so much you can do before people are going to look at it and be like, ‘No, I’m not going to do that.'”
“If we don’t have to, we aren’t raising prices,” Aaron added.
After 84 years, the challenge for Fletcher’s is balancing what changes with what doesn’t — keeping up with the cost of doing business without losing what has kept generations of fairgoers coming back.