Corn Dogs
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
8
Hot Dogs8 cups
Vegetable Oil (divided)1.5 cups
Cornmeal1.5 tsps
Baking Powder1 tsp
Sugar1 tsp
Baking Soda1 tsp
Cayenne2 large
Egg1.25 cups
Buttermilk (well-shaken)1
MustardDirections:
1
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total
2
Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog
3
Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess
4
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat
5
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl
6
Add eggs 1 at a time, whisking well after each addition
7
Whisk in buttermilk
8
Transfer some of batter to a tall glass, filling it almost to the top
9
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes
10
Transfer corn dogs to paper towels to drain
11
Return oil to 350°F and refill glass with batter between batches
12
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total
13
Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog
14
Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess
15
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat
16
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl
17
Add eggs 1 at a time, whisking well after each addition
18
Whisk in buttermilk
19
Transfer some of batter to a tall glass, filling it almost to the top
20
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes
21
Transfer corn dogs to paper towels to drain
22
Return oil to 350°F and refill glass with batter between batches