Ingredients

The following ingredients have 4 Servings
  • canola or soy bean oil (, for frying)
  • 8 hot dogs (, cut in half crosswise)
  • 2 tablespoons cornstarch
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter (, melted)
  • 1 large egg (, beaten)

Instruction

  • Preheat oil in a deep fryer or dutch oven with the oil 4 inches deep to 350°F.
  • Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
  • Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side. Place it on a sheet tray. Repeat with the remaining hot dogs.
  • In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
  • In another bowl whisk together the milk, melted butter, and egg.
  • Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
  • Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. (I only work with two corn dogs at a time.)
  • Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
  • Transfer the corn dogs to a paper-towel-lined plate to absorb any excess oil. Then immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
  • Enjoy with some ketchup or mustard!