Kristy Cook
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
2 tbsp vegetable oil
8 hot dogs
8 wooden skewers
Vegetable oil, for frying
Ketchup and mustard, for serving
Instructions:
Prepare the Hot Dogs:
Insert a wooden skewer into each hot dog, leaving about 2 inches of the skewer exposed.
Pat the hot dogs dry with paper towels to help the batter adhere better.
Make the Batter:
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and 2 tablespoons of vegetable oil.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick.
Heat the Oil:
Pour enough vegetable oil into a large pot or deep fryer to cover the corn dogs. Heat the oil to 350°F (175°C).
Coat the Hot Dogs:
Pour the batter into a tall glass or jar for easier dipping.
Dip each hot dog into the batter, ensuring it is fully coated. Let any excess batter drip off.
Fry the Corn Dogs:
Carefully place the battered hot dogs into the hot oil. Fry in batches, turning occasionally, until the corn dogs are golden brown and crispy, about 3-5 minutes.
Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve the corn dogs hot with ketchup, mustard, or your favorite dipping sauce.
