These delightful snacks, often found at fairs and carnivals, are a favorite for their hearty cornmeal batter and savory hot dog filling.
Ingredients
Scale:
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
Hot dogs (your choice of beef, turkey, or vegetarian)
Oil for frying (canola or vegetable oil)
Optional: mustard, ketchup, or your favorite dipping sauces
Instructions
Start by inserting wooden skewers into the hot dogs. Make sure to leave enough of the skewer exposed for easy handling.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir until well mixed.
In a separate bowl, whisk together the milk and eggs until well combined. Slowly pour this mixture into the dry ingredients, stirring gently until a smooth batter forms.
In a deep pot or heavy-bottomed skillet, pour enough oil to submerge the corn dogs (about 2-3 inches deep). Heat the oil to 350°F (175°C).
Dip each hot dog into the cornbread batter, ensuring it is fully coated.
Carefully place the coated hot dogs into the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown.
Once golden brown, remove the corn dogs from the oil and place them on paper towels to drain excess oil. Serve hot with your preferred dipping sauces.
