Homemade Corn Dogs

By lkalemba

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 3/4 cups buttermilk
• 4 large eggs, lightly beaten
• 8 hot dogs
• 3 quarts peanut or vegetable oil

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.

2. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.