Ingredients
- Vegetable oil for frying
- 8 hot dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup milk
- 1 large egg, slightly beaten
Directions
- Heat oil in a deep fryer to 375°F.
- Using paper towels, pat hot dogs dry. Insert a wooden skewer into each hot dog. Set aside.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, black pepper and cayenne pepper.
- With a wire whisk, add milk and egg to dry ingredients and blend until smooth. Allow batter to rest for 5 minutes.
- Transfer batter to a tall drinking glass. Dip hot dogs into batter and carefully place into the hot oil.
- With basket lowered, add hot dogs in batches into oil. Shake basket to loosen corn dogs from bottom of basket.
- Fry corn dogs for 4 to 5 minutes or until golden brown, turn frequently. Lift basket to drain hot dogs and transfer to paper towel-lined tray to complete draining before serving.
Serves: 8
