Ingredients:
1 ¼ cups corn meal
1 ¼ cups flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups milk
2 teaspoons white vinegar
1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon honey
12 hot dogs
12 wooden skewers or long lollipop
sticks
2 quarts vegetable oil for frying
Method:
Heat the frying oil in a large pot over
medium high heat to 375 degrees (or use a deep fryer). In a small bowl combine
the milk and vinegar set aside. In a large bowl combine the corn meal, flour,
sugar, baking powder and salt. Stir to combine. Add the egg, oil, honey, and
milk mixture, stir until well mixed. Set aside. Remove hotdogs from packaging.
Using paper towels, dry each hot dog very well. Insert skewers into each hot
dog. Pour the batter into a tall, skinny glass. Dip a hot dog into the batter,
let excess batter drip off. Carefully place corn dog into hot oil. Cook 2-5
minutes, until the batter is deeply golden brown. Drain on a paper towel lined
plate. Serve with favorite dipping sauce. Enjoy!
Tips:
The hot dogs must be really dry for batter to stick. Make sure the oil is hot
enough before placing the corn dogs into the oil or the batter won’t stick very
well. Use 1 ½ cups buttermilk to replace the milk and vinegar. (I don’t like
buying buttermilk for just a small amount so I make my own. Adding the vinegar
to the milk creates buttermilk)
