Tip for cooking corn dogs: Pour batter into a tall container such as a glass or jar, and dip in each hot dog to evenly coat it with batter.
- 2 2/3 C corn meal
- 1 1/3 C flour
- salt and papper
- 1 1/2 C whole milk
- 3 T sugar
- 2 tsp baking pwder
- 4 large eggs, beaten
- 12 hot dogs
Preparation time 30mins
Cooking time 50mins
Whisk together the dry ingredients, 1 tsp. of salt and 1/2 tsp pepper. Stir in egg and milk. You will have about 5 cups of batter.
Fill a heavy pot or dutch oven with enough oil to submerge the hot dogs. Heat until thermometer reaches 360 degrees.
Pat the hot dogs dry. Insert 10" bamboo skewers through lengthwise and roll in flower to coat. Then dip into the batter, turning, completely coating.
Lower into the hot oil. Cook. turning to cook evenly until deep golden brown, 5 - 7 minutes. Transfer to paper towel-lined tray to drain. Cook in batchs of 3.