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corn dogs

Now you can make these fair treats at home, and it’s easier than you think. Why buy frozen when you can have a fresh corn dog in little time. This is a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs.

Makes 8 corn dogs

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 3/4 cups buttermilk
  • 4 large eggs, lightly beaten
  • 8 hot dogs
  • 3 quarts peanut or vegetable oil

Instructions

  • 1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
  • 2. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.

Source- Cook’s Country

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