Ingredients
Dry Ingredients
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Wet Ingredients
- 1 egg, slightly beaten
- 3 Tablespoons honey
- 3/4 cup buttermilk
- 2 teaspoons vegetable oil
Main Ingredients
- 10 hot dogs
- 10 wooden sticks or skewers
- Vegetable oil, for frying
Instructions
- Heat Oil: In a large dutch oven or pot, heat the vegetable oil to 350°F for frying. Maintaining this temperature ensures the corn dogs cook evenly and become crispy without absorbing too much oil.
- Insert Skewers: Pat each hot dog dry using a paper towel to remove excess moisture. Insert a wooden stick or skewer halfway through each hot dog vertically to create a handle for dipping and frying.
- Whisk Dry Ingredients: In a medium bowl, combine the cornmeal, all-purpose flour, salt, and baking powder. Whisk these dry ingredients until thoroughly blended to ensure even texture in the batter.
- Mix Wet Ingredients: Add honey, the slightly beaten egg, buttermilk, and vegetable oil to the dry mixture. Whisk until the batter is smooth and well combined. Let the batter sit for 10 minutes to hydrate the cornmeal and improve texture.
- Dip Hot Dogs: Pour the batter into a tall drinking glass to make dipping easier. Dip each skewered hot dog into the batter, turning to coat completely, ensuring an even coating all around.
- Fry Corn Dogs: Carefully place the coated hot dogs into the hot oil, holding the stick for about 5 seconds before releasing so the corn dogs sink to the bottom. Fry for about 3 minutes until the batter is golden brown and crisp. Do this in batches of two or three to maintain oil temperature.
- Drain and Serve: Remove the cooked corn dogs from the oil and let them drain on a paper towel or wire rack to remove excess oil. Allow to cool slightly before serving to enjoy the perfect crispy exterior and juicy interior.
Notes
- Maintain oil temperature at 350°F for best frying results and to prevent greasy corn dogs.
- Patting the hot dogs dry helps the batter adhere better.
- The batter resting time improves texture and allows cornmeal to absorb the liquids.
- You can substitute honey with maple syrup or sugar if preferred.
- Use a tall glass for easy dipping and coating of the hot dogs.
- Ensure safety when frying by not overcrowding the pot to keep oil temperature stable.
- Serve with mustard, ketchup or your favorite dipping sauces for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
