Recipe Index

Ingredients

• CORNMEAL BATTER:
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 tablespoons granulated white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 large egg
• 1 tablespoon honey
• 2 tablespoons unsalted butter, melted
• 1 cup buttermilk, cold
• COATING (OPTIONAL):
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• CORN DOGS:
• 6 all-beef hot dogs
• Neutral oil, for frying
• FOR SERVING:
• Ketchup
• Mustard

Method

1. Pat the hot dogs dry and push a skewer or wooden stick lengthwise into each one, leaving enough stick to hold.
2. If you are using the coating, stir the cornstarch and flour together on a tray, roll each hot dog in it and shake off the excess so the batter will stick.
3. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Stir in the egg, honey and cold buttermilk until just combined, then stir in the melted butter.
4. Pour the batter into a tall glass or jar and rest it for 5 minutes. Heat neutral oil in a deep pot to 325°F, deep enough to submerge the corn dogs.
5. Dip one hot dog at a time into the batter, lower it into the oil holding the stick for about 10 seconds until the batter firms, then release it. Fry for 3 to 4 minutes, turning now and then, until deep golden all over.
6. Drain the corn dogs on a wire rack and repeat with the rest, letting the oil return to 325°F between batches. Serve at once with ketchup and mustard on the side.

Prep: 20 min · Cook: 20 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data