Corn Dogs

Ingredients

• •8 whole hot dogs
• •½ cup all-purpose flour
• •8 cups vegetable oil
• •1½ cups cornmeal
• •1½ teaspoons baking powder
• •1 teaspoon sugar
• •½ teaspoon baking soda
• •⅛ teaspoon cayenne
• •2 whole large eggs
• •1¼ cups buttermilk
• •1 set equipment
• •8 whole wooden ice-pop sticks
• •1 whole deep-fat thermometer
• •1 serving ketchup and mustard
• •1 serving mustard

Cooking Instructions

1. 1.

   Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then 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.

   5 min

2. 2.

   Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.

   10 min

3. 3.

   Meanwhile, 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.

   5 min

4. 4.

   Transfer some of batter to a tall glass, filling it almost to the top.

   2 min

5. 5.

   Working in batches of 2 or 3, 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.

   15 min