Corn Dogs

Name: Corn Dogs
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 12 hot dogs; 1 cup All Purpose Flour; 0.75 cup Cornmeal; 3 tbsp Granulated Sugar; 1 tsp Baking Powder; 1 tsp Kosher Salt; 0.5 tsp Baking Soda (Sodium bicarbonate); 0.25 tsp Ground Black Pepper, freshly; 0.25 tsp Ground Cayenne Pepper; 1 cup Buttermilk; 2 large Eggs; Vegetable Oil; Ketchup, for serving; Mustard, for serving

This super simple corn dog recipe is ready in just 30 minutes and better than you can get at any fair!

Brooke1999

Prep10 min

Total10 min

Servings12

Difficultyeasy

AmericanLunchSnacksDinner / Supper

Ingredients

12hot dogs
1 cupAll Purpose Flour
0.75 cupCornmeal
3 tbspGranulated Sugar
1 tspBaking Powder
1 tspKosher Salt
0.5 tspBaking Soda (Sodium bicarbonate)
0.25 tspGround Black Pepper, freshly
0.25 tspGround Cayenne Pepper
1 cupButtermilk
2 largeEggs
Vegetable Oil
Ketchup, for serving
Mustard, for serving

Instructions

1
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.
2
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.
3
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.
4
Serve with ketchup and mustard.