# Ingredient List:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden popsicle sticks or bamboo skewers
→ Cornmeal Batter
03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ For Frying
11 - 6 cups vegetable oil for deep frying
# How To Make:
01 - Pat hot dogs completely dry with paper towels. Insert a wooden stick into each hot dog, pushing about two-thirds of the way through, leaving enough stick exposed to use as a handle.
02 - Pour vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat to 350°F, using a kitchen thermometer to verify temperature accuracy.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil until smooth. Pour the wet mixture into the dry ingredients.
05 - Whisk the batter until smooth and thick, with no lumps remaining. The batter should coat the back of a spoon. Transfer to a tall glass to facilitate easy dipping.
06 - Holding a hot dog by the stick, dip it into the batter, rotating to ensure complete coverage. Allow excess batter to drip off briefly before frying.
07 - Carefully lower the battered hot dog into the hot oil using the stick. Fry 2-3 corn dogs at a time for 3-4 minutes, turning occasionally to ensure even cooking, until deep golden brown.
08 - Remove corn dogs with tongs and transfer to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by yellow mustard, ketchup, or sweet relish.
