Ingredients:

  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 cup (130g) yellow cornmeal
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) vegetable oil, plus more for frying
  • 24 cocktail franks (or mini hot dogs), patted dry
  • 24 wooden skewers or lollipop sticks, optional

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  2. In a separate bowl or well in the dry ingredients, whisk together the egg, milk, and 2 tablespoons of vegetable oil.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are okay.
  4. Pat the cocktail franks dry with paper towels. If using, insert a wooden skewer or lollipop stick into each frank.
  5. Pour enough vegetable oil into a deep frying pan or pot to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
  6. Dip each frank into the batter, ensuring it's fully coated. Use a spoon to help if needed.
  7. Carefully lower the coated franks into the hot oil, working in batches to avoid overcrowding the pan.
  8. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  9. Remove the corn dogs with tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.