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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup plus 2 tablespoons buttermilk
- 1 quart vegetable oil for frying
- 2 (16 ounce) packages beef hot dogs
- Toothpicks
Preparation
Step 1
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Add more milk to adjust consistency for dipping.
Preheat oil in a deep saucepan over medium heat to 365°.
Cut each hot dog into thirds. Pat hot dogs dry with a paper towel and insert toothpicks into cut hot dogs. Roll hot dogs in batter until well coated.
Fry 4 to 6 corn dogs at a time for 1-2 minutes, or until lightly browned. Drain on paper towels. Place in a 200 F oven to keep the corn dogs warm until all are fried.
To make the honey mustard, in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Serve with mini corn dogs for dipping.