Homemade Corn Dogs
Step right up to the delectable world of homemade corn dogs! If you've ever yearned for the nostalgic taste of a carnival or fair favorite, look no further. In this culinary escapade, we'll guide you through the art of crafting these golden-brown wonders in the comfort of your own kitchen.
Servings: 4 people
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
- 4 hot dogs
- Wooden skewers or popsicle sticks
- Vegetable oil for frying
Instructions
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg, then add the buttermilk and vegetable oil. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Insert wooden skewers or popsicle sticks into each hot dog, leaving enough to use as a handle.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Dip each hot dog into the batter, coating it evenly. Allow any excess batter to drip off.
- Carefully place the coated hot dogs into the hot oil and fry until golden brown, about 3-4 minutes. Fry 2-3 corn dogs at a time to avoid overcrowding the pot.
- Use a slotted spoon to remove the corn dogs from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Repeat the process for the remaining hot dogs.
- Allow the corn dogs to cool for a few minutes before serving.