MAKES 8
TOTAL TIME: 45 minutes
This recipe was developed using Quaker cornmeal; do not substitute stone-ground or coarsely ground cornmeal or else the corn dogs will have a gritty texture. You will need at least a 6-quart Dutch oven for this recipe. You will also need eight 8-inch wooden skewers and one tall 12-ounce drinking glass (or pint glass) for this recipe. Hot dogs come in a variety of package sizes; you will have enough batter to make 12 hot dogs if necessary. Serve with mustard or ketchup. See the photos that follow the recipe
|
1½ |
cups yellow cornmeal |
|
1½ |
cups all-purpose flour |
|
1 |
tablespoon baking powder |
|
2 |
teaspoons sugar |
|
1½ |
teaspoons salt |
|
1 |
teaspoon baking soda |
|
½ |
teaspoon cayenne pepper |
|
1¾ |
cups buttermilk |
|
4 |
large eggs, lightly beaten |
|
3 |
quarts peanut or vegetable oil |
|
8 |
hot dogs |
1. Whisk cornmeal, 1 cup flour, baking powder, sugar, salt, baking soda, and cayenne together in large bowl. In separate bowl, whisk buttermilk and eggs together. Slowly whisk buttermilk mixture into cornmeal mixture until combined. Let batter sit at room temperature until needed; batter will thicken slightly.
2. Meanwhile, heat oil in Dutch oven over medium-high heat to 350 degrees. Set wire rack in rimmed baking sheet. Thread hot dogs onto 8-inch wooden skewers. Spread remaining ½ cup flour into shallow dish. Dredge hot dogs in flour, brushing off excess.
3. Just before oil is hot, stir batter to recombine. Transfer half of batter to tall 12-ounce drinking glass (or pint glass). Working with 1 hot dog at a time, submerge in batter using skewer as handle, and twirl to coat completely. Remove hot dog from batter, allowing excess batter to drip back into glass, and add to hot oil; repeat immediately with 3 more hot dogs.
4. Fry hot dogs, turning occasionally with tongs, until deep golden, 4 to 6 minutes; transfer to wire rack. Repeat with remaining batter and hot dogs, adjusting heat as needed to maintain 350-degree oil temperature. Serve.