State Fair Style Corn Dogs

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State Fair Style Corn Dogs

Ingredients

  • INGREDIENTS
  • 12 hot dogs
  • 1 c. all-purpose flour
  • 3/4 c. cornmeal
  • 3 tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 c. buttermilk
  • 2 large eggs
  • Vegetable oil
  • Ketchup for serving
  • Mustard for serving

Instructions

  • DIRECTIONS
  • Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
  • In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  • In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
  • Serve with ketchup and mustard.

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