| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 8 corn dogs |
Ingredients
- 1 1/2 cups fine yellow cornmeal
- 1 cup all-purpose flour, plus more for dredging
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon mustard powder
- Kosher salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons peanut oil, plus more for frying
- 8 hot dogs
Instructions
- Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
- Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
- Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 255 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 48 mg |
| Sodium | 313 mg |
Reviews
I hope this is for cooking! I love corn dogs! a.k.a pogos!