Corn Dogs

Let's Cook

1. Step 1.

   Please read about Deep-Frying. Whisk until smooth: ½ cup plus 2 tablespoons yellow cornmeal; ¼ cup all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; ¼ cup plus 3 tablespoons buttermilk; 1 large egg; ¼ teaspoon baking soda

2. Step 2.

   Let the batter rest 10 minutes to thicken. Preheat the oven to 225°F. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil

3. Step 3.

   Meanwhile, impale on wooden skewers: 8 hot dogs

4. Step 4.

   Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes. Keep warm in the oven until all are fried. Serve with: Ketchup and mustard