Homemade Corn Dogs
8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk
8 wooden ice-pop sticks or skewers
1. Insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
2. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
3. Whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
4. Transfer some of batter to a tall glass, filling it almost to the top. Its better then the bowl. I tested it both and liked better the tall glass to dip the corn dog and better coverage.
5. Working in batches of 3 or 4, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
It was yummy. I know its deep fried but I make it only if I think of it. I did this last week and the before that it was 6 months ago. My daughter loves them and she dips the corn dogs in mustard.
Note: you can do the same steps with cheese sticks or a block of cheese cut up in long pieces. I did this too and it was so yummy!!!
Thanks for Looking