CORN DOGS
8 corn dogs
Please read about Deep-Frying. Whisk until smooth:
- ½ cup plus 2 tablespoons yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup plus 3 tablespoons buttermilk
- 1 large egg
- ¼ teaspoon baking soda
Let the batter rest 10 minutes to thicken. Preheat the oven to 225°F. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:
- 3 inches vegetable oil
Meanwhile, impale on wooden skewers:
- 8 hot dogs
Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes. Keep warm in the oven until all are fried. Serve with:
- Ketchup and mustard