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Corn Dogs




Source of Recipe


Bob


List of Ingredients





1 cup each all-purpose flour, yellow corn meal (finely ground)
1/2 tsp. each baking soda, kosher salt
1-1/2 tsp. baking powder
1 tsp. black pepper
1 egg
1-1/4 cups buttermilk
1-1/2 tsp. honey
1-1/2 qt. vegetable oil (or enough to fill a large skillet to a 1" depth)
10 (7 - 8") wooden skewers
10 Beef Franks (or other thin hot dog)





Recipe




In a medium bowl, whisk flour, corn meal, baking soda and powder, salt and cayenne. Set aside. In another medium bowl, whisk egg until frothy, then add buttermilk and honey, whisk until incorporated. Add wet ingredients to dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy. Ladle some batter into a tall drinking glass, slightly longer than hot dogs. In a large, deep skillet or a deep fryer, heat about 1" oil between 350º F and 375º F. (175 - 185º C). Heat oven to 275º F. (135º C) (Oven used to keep finished corn dogs warm while others cook). One at a time, skewer each hot dog, inserting skewer through one tip of dog and pushing it about halfway up length of it. Dip skewered hot dog into glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter. Place skewered hot dog into oil (stick can go in oil). Fry, using tongs to turn corn dogs occasionally, until all side are a deep golden brown, about 30 - 45 seconds. 3 hot dogs can be fried at a time. Transfer corn dogs to papers towels to drain, then place them on a baking sheet in oven. Repeat with remaining hot dogs. Start to finish: 1 hour 10 minutes. Makes 10 servings.