Classic Corn Dogs
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (plus an additional 1-3 tablespoons if needed for consistency)
- 1 large egg
- 2 tablespoons honey
- 2 quarts vegetable oil for frying
- 10 hot dogs
- Wooden popsicle sticks for hot dogs
Instructions:
- Prepare the Batter:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- To the dry ingredients, add the buttermilk, egg, honey, and 2 tablespoons of vegetable oil. Whisk until the batter is thoroughly combined. Let the batter rest for 10 minutes.
- Heat the Oil:
- Pour the rest of the vegetable oil into a wide, deep skillet or pot and heat it to 350°F. It’s helpful to use a candy thermometer to monitor the temperature.
- Prepare Hot Dogs:
- Skewer each hot dog onto a wooden stick, making sure they are secure but with enough stick left to hold onto. Pat the hot dogs dry with a paper towel to ensure the batter adheres properly.
- Adjust Batter Consistency:
- After the batter has rested, check its consistency. It should thickly coat a spoon but still drip off slowly. If the batter is too thick, add buttermilk, one tablespoon at a time, until you reach the desired consistency.
- Dip Hot Dogs in Batter:
- Pour the batter into a tall glass, filling it about 3/4 full for easier dipping. Dip each hot dog into the batter, twisting to coat evenly, and gently shake off any excess batter.
- Fry the Corn Dogs:
- Carefully lower the battered hot dogs into the hot oil, holding by the stick. Fry each corn dog for 3-5 minutes, turning as needed, until golden and crispy.
- Use tongs to remove the corn dogs from the oil and place them on a plate lined with paper towels to drain. You can fry multiple corn dogs at once, but don’t overcrowd the skillet.
- Serve:
- Serve the corn dogs hot with your favorite condiments.
Enjoy your homemade corn dogs, a fun and tasty treat perfect for any occasion!
