Texas Corn Dogs

By cnash

The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog. Serving idea: Nothing pairs better with a corn dog than yellow mustard.

Ingredients

• 2.667 cup(s) yellow cornmeal
• 1.667 cup(s) cups all-purpose flour, plus more for hot dogs
• 3 tablespoon(s) sugar
• 2 teaspoon(s) baking powder
• Coarse salt
• Freshly ground pepper
• 4 large eggs, lightly beaten
• 1.5 cup(s) whole milk
• 2 quart(s) vegetable or peanut oil, for frying
• 12 hot dogs

Preparation

Step 1

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (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 360 degrees F.

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.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.