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Corn Dogs
Nb persons: 0
Yield: 8 CORN DOGS
Preparation time:
Total time:
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| Ingredients are linked to our official taste tests and favorite products. | |
| 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 |
| vegetable oil, alternative | |
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.
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