Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal, medium-grind
  • 1/4 cup (85g) granulated sugar
  • 2 tablespoons (30ml) honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg (approximately 50g), lightly beaten
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) vegetable oil, plus more for frying
  • 6-8 hot dogs (beef or pork, your preference), patted dry
  • 6-8 wooden skewers (lollipop sticks work great too!)

Instructions:

  1. Pat the hot dogs dry with paper towels. Insert a wooden skewer or lollipop stick into each hot dog, pushing it most of the way through, leaving a small handle.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, honey, and vegetable oil.
  4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Don't overmix! A few lumps are fine. Let the batter rest for 5-10 minutes, this will make for a thicker batter!
  5. Heat vegetable oil in a deep fryer or large pot to 350-375°F (175-190°C). Ensure there's enough oil to fully submerge the corn dogs.
  6. Pour the batter into a tall glass or jar. Dip each skewered hot dog into the batter, swirling to coat evenly. Gently shake off any excess batter.
  7. Carefully lower the battered hot dogs into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown and crispy. Maintain a consistent oil temperature, adjusting as needed.
  8. Remove the cooked corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately.