Corn Dogs
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
41
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal (fine)1.25 cups
All-Purpose Flour1 cup
Sugar1 tbsp
Baking Powder1 large
Egg (beaten)2 cups
Buttermilk1 tbsp
Vegetable Oil1 tbsp
Honey6
Hot Dogs2 tbsps
CornstarchDirections:
1
Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat
2
Line a large plate or baking sheet with paper towels; set aside
3
Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl
4
Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine
5
The batter should be a little thicker than pancake batter¿it should fall off a spoon but not run off it
6
Dry the hot dogs thoroughly with a paper towel
7
Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end
8
Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted
9
Gently tap the hot dogs to remove the extra cornstarch
10
Pour the batter into a tall drinking glass
11
Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed
12
Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass
13
(If the batter is not adhering to the hot dog, it is too thick
14
Add more buttermilk, 1 tablespoon at a time, and redip the hot dog
15
) Once coated, immediately place the battered hot dog into the oil while still holding the stick
16
Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning
17
Place the cooked corn dog on the paper towels to drain
18
Repeat with the remaining hot dogs and batter
19
Photograph by Ryan Dausch