"Hand-Battered Corn Dogs"

By RoketJSquerl

Ingredients

• 8 beef hot dogs
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 large egg
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 pinch cayenne pepper, optional
• kosher salt and freshly ground pepper, to taste
• peanut oil or vegetable oil, for frying
• 8 skewers or lollipop sticks

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Place hot dogs on skewers and set aside.

Heat 2-3-inches peanut oil in a large Dutch oven (making sure there’s at least 3 inches between the oil and the rim of the pot) over medium-high heat until it reaches 375º F.

Combine cornmeal, flour, sugar, baking powder, cayenne (if using), salt and pepper, and toss together.

Whisk in egg and buttermilk and stir until mixture is just combined and no lumps remain.

Take a tall glass and pour in enough batter to fill it almost to the top.

Dip each skewered hot dog completely in the batter, then carefully lower it into the hot oil.

Cook, flipping over for even cooking, for about 4 minutes, or until corn dogs are golden brown.
8.Remove from oil and transfer to a paper towel-lined plate to drain.

Serve immediately and enjoy!

Recipe adapted from Damn Delicious