| Prep Time | 10 minutes |
| Cook Time | 2-3 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1 T sugar
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 egg
- 1 cup buttermilk
- 2 T honey
- 2 tsp vegetable oil
- 1 package hotdogs Hebrew Nationals or Nathan's are my favorite
- 6-12 wooden skewers
- 2 quarts peanut oil for frying
Ingredients
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Instructions
- Pour peanut oil into a large pot, and heat to 350 degrees. ***TIP: It is very important to not get your oil too hot otherwise the outside will cook, but the inside will remain uncooked. Nobody likes an uncooked batter!
- While your oil is heating, take a medium size bowl and whisk together your cornmeal, flour, sugar, baking powder, and salt.
- Now add your egg, buttermilk, honey, and veggie oil to the dry ingredients. Give everything a good stir until combined. Also if your batter seems too thick just add a splash of buttermilk.
- Ok, time to bring our attention to the main event. Dry all your hotdogs really well. If they aren't dry then the batter won't stick and your corn dogs will stink! After you have dried them off, then skewer each one. ***Funny side note...I actually didn't have wooden skewers so I used sucker sticks. It worked but I would prefer wooden skewers.
- Now that all your dogs are skewered, pour your batter into a pint glass or any tall glass you own. Dip one dog at a time into the batter and then place into the hot oil to fry. To ensure everything browns evenly make sure you constantly rotated the stick while it is in the fryer.
- Fry the dogs for about 2-3 minutes or until they have browned on all sides. Transfer the corn dog to a paper towel to remove any excess oil. Repeat all steps with the other hot dogs.
- Enjoy doing this with your kids, or turn mini hot dogs into mini corn dogs for a fun appetizer. Enjoy!!!
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