Easy Homemade Corn Dogs
INGREDIENTS:
I use 1 cup of stone-ground yellow cornmeal.
I use 1 cup of all-purpose flour.
I add salt and pepper to taste.
I incorporate 1/4 cup of sugar.
I add 4 teaspoons of baking powder.
I crack 1 egg into the mixture.
I pour in 1 1/8 cups of milk.
I use vegetable oil for frying.
I have 2 packages of 16 oz beef hot dogs.
I prepare 16 long wooden skewers.
DIRECTIONS:
In a large mixing bowl, I add the dry ingredients and whisk them together until evenly combined.
I pour in the milk and crack the egg into the bowl. I whisk the mixture again, just until the batter comes together.
In a large pot, I add oil and heat it until a thermometer reads 350 degrees Fahrenheit.
I insert a skewer into the center of each hot dog until all the hot dogs are skewered.
I dip the hot dogs into the batter, rolling them from side to side until they’re evenly covered. I let any major excess batter drip off, but I don’t wait too long.
Working with 2-3 battered dogs at a time, I cook them in the hot oil until the batter sets and they’re golden brown, about 3 minutes or so.
I remove the fried corn dogs to a paper towel-lined plate to drain them of any excess grease. I repeat until all the dogs are fried.
I serve them warm with ketchup and mustard for dipping.