Corn Dogs
From the kitchen of CarlyGrilled hot dogs get a crispy cornmeal crust in this carnival classic. The batter is tender and slightly sweet with just a whisper of cayenne heat. Dip them in mustard, ketchup, relish, whatever you want. These are pure comfort food.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 18 hot dogs
- 11/2 cup plus 3 tablespoons all-purpose flour, divided
- 1About 8 cups vegetable oil, divided
- 11 1/2 cups cornmeal
- 11 1/2 teaspoons baking powder
- 11 teaspoon sugar
- 11/2 teaspoon baking soda
- 11/8 teaspoon cayenne
- 12 large eggs
- 11 1/4 cups well-shaken buttermilk
- 1Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer
- 18 wooden ice-pop sticks
- 1a deep-fat thermometer
- 1Accompaniments: ketchup and mustard
- 1mustard
Instructions
Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
Transfer some of batter to a tall glass, filling it almost to the top.
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.