Corn Dogs

By gnikylime

Slightly adjusted from http://www.marthastewart.com/319041/texas-corn-dogs

Do not attempt in an AirFryer, even after adding extra oil to the batter, they come out awful!!

Ingredients

• 2 2/3 cups yellow cornmeal
• 1 1/3 cups all-purpose flour, plus more for hot dogs
• 3 tablespoons sugar
• 2 teaspoons baking powder
• Coarse salt and freshly ground pepper
• 4 large eggs, lightly beaten
• 1 1/2 cups buttermilk, plus more to adjust texture of batter
• Vegetable or peanut oil, for frying (about 2 quarts -- or less if using a smaller pan)
• 12 hot dogs

Preparation

Step 1

Rinse hot dogs.

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and buttermilk. Add more buttermilk if needed to be able to pour batter on the dogs. (You will have about 5 cups batter.)

Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360F/180C. (1.5 on the stove seemed to work)

Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.