Ingredients:

  • 6-8 Hot Dogs (US: 1.5-2 lbs; Metric: 680-900g), good quality, all-beef preferred
  • 6-8 Wooden Skewers (for holding the hot dogs)
  • 1/4 cup (US: 30g; Metric: 30g) All-Purpose Flour, for dusting
  • 1 cup (US: 120g; Metric: 120g) All-Purpose Flour
  • 1 cup (US: 160g; Metric: 160g) Yellow Cornmeal, medium grind
  • 1/4 cup (US: 50g; Metric: 50g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 Large Egg (US: 50g; Metric: 50g)
  • 1 cup (US: 240ml; Metric: 240ml) Milk, whole milk preferred
  • 2 tablespoons (US: 30ml; Metric: 30ml) Vegetable Oil
  • 4-6 cups Vegetable Oil (US: 950ml-1.4L; Metric: 950ml-1.4L) for deep frying, enough to submerge the corn dogs

Instructions:

  1. Pat hot dogs dry with paper towels. Insert a wooden skewer into one end of each hot dog, leaving enough skewer exposed for easy handling. Dust lightly with flour.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the egg, milk, and oil.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Let batter rest, covered, in the refrigerator for 30 minutes.
  5. Pour vegetable oil into a deep fryer or large pot. Heat the oil to 350°F (175°C).
  6. Pour the batter into a tall glass or jar. Dip each hot dog into the batter, ensuring it's fully coated. Allow excess batter to drip off.
  7. Carefully lower the battered hot dog into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the fryer.
  8. Remove the corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve hot with your favorite dipping sauces.