Corn Dogs
Classic fair-style corn dogs with a sweet cornmeal batter coating hot dogs, fried to golden perfection.
Ingredients
- 8 hot dogs
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg, beaten
- 6 cups vegetable oil (for frying)
- 8 wooden skewers
- 1/2 cup ketchup
- 1/2 cup mustard
Instructions
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1
Pat 8 hot dogs dry with paper towels. Insert 8 wooden skewers into hot dogs, leaving enough skewer to use as a handle.
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2
In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. Add 1 cup milk and 1 beaten egg, stirring until smooth.
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3
Heat 6 cups vegetable oil (for frying) in a deep pot to 350°F (175°C). The oil should be deep enough to fully submerge the corn dogs.
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4
Dip each hot dog into the batter, coating completely. Allow excess batter to drip off.
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5
Carefully lower battered hot dogs into hot oil, cooking 2-3 at a time. Fry for 3-4 minutes until golden brown, turning occasionally.
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6
Remove with tongs and drain on paper towels. Serve hot with 1/2 cup ketchup and 1/2 cup mustard.