Ingredients:

  • 6 high-quality hot dogs (e.g., all-beef, skinless)
  • 6 wooden skewers
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, finely ground
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large egg
  • 1 cup milk
  • 2 tbsp vegetable oil
  • 2 cups vegetable oil, for frying

Instructions:

  1. Pat hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, leaving some skewer exposed for easy handling.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together egg, milk, and vegetable oil. Pour wet ingredients into dry ingredients and whisk until just combined. Be careful not to overmix. A few lumps are fine.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  5. Pour the batter into a tall glass or jar. Dip each hot dog into the batter, ensuring it's fully coated. Gently swirl the hot dog to remove excess batter.
  6. Carefully lower the battered hot dogs into the hot oil, cooking 2-3 at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through.
  7. Remove corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favourite condiments.