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Yield: 8 corn dogs
Ingredients
8 (8 or 9-inch) wooden skewers
1 (8 to 1) pound package hot dogs, brought to room temperature
1/3 cup flour for coating hot dogs
4 cups canola oil for frying
3/4 cup all purpose flour
3/4 cup yellow cornmeal
1 teaspoon ground mustard
1/2 teaspoon ground cayenne pepper
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup + 1 Tablespoon whole milk
Assorted mustards
Directions
1. Using clean paper towels, pat each hot dog dry. Insert a wooden skewer into each hot dog, leaving a 2 to 3-inch handle. Roll hot dogs in flour and tap away excess flour.
2. Preheat oil to 375ºF in a deep fryer, large wok or deep skillet.
3. In a medium bowl, whisk together flour, cornmeal, mustard, cayenne, baking powder and salt. In a small bowl, mix egg and milk.
4. Make a well in the center of the dry ingredients and stir in milk mixture until smooth.
5. Pour batter into a tall 2-cup glass. Dip hot dogs into batter, using a twirling motion and coating each hot dog well. Allow excess to drip away.
6. Deep-fry 2 hot dogs at a time, cooking about 45 seconds on each side or until brown and crispy. Allow oil to return to 375ºF before adding fresh hot dogs.
7. Drain on paper towels. Serve with mustards.
Want more hot dog ideas? Check out 6 Hot Dog Recipes (Plus: 2 Irresistible Dips).
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