Name: Homemade Corn Dogs
Total time: 55 min
Ingredients: 1 1/2 cups yellow cornmeal; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 2 teaspoons sugar; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1 3/4 cups buttermilk; 4 large eggs, lightly beaten; 8 hot dogs; 3 quarts peanut or vegetable oil, for frying

Why This Recipe Works

To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

Instructions

Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.

Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.