Corn Dog

Ingredients

• 2 quarts vegetable oil – for deep-frying
• 8 hot dogs hot dogs
• 2 tbsp all-purpose flour – for dusting
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour – for batter
• 0.25 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 egg large egg – beaten
• 1.25 cups whole milk
• ketchup – for serving
• yellow mustard – for serving

Instructions

1. Heat the vegetable oil in a deep, heavy pot to 350°F, leaving at least 2 inches of oil depth; use a thermometer for accuracy.
2. Insert a wooden skewer into each hot dog, leaving a handle. Pat the hot dogs completely dry with paper towels, then dust lightly with the all-purpose flour (for dusting), shaking off any excess.
3. In a mixing bowl, whisk together the fine yellow cornmeal, all-purpose flour (for batter), granulated sugar, baking powder, and kosher salt until evenly combined.
4. In a separate bowl, whisk the large egg with the whole milk, then pour into the dry ingredients and whisk just until a thick, smooth batter forms that slowly ribbons off the whisk and clings to a spoon. Let the batter rest 10 minutes to hydrate.
5. Pour the batter into a tall glass for easy dipping. Keep the oil steady at 350°F.
6. Working in batches, dip a floured hot dog into the batter, turning to fully coat and seal the tip, then carefully lower it into the hot oil. Fry 3–4 minutes, turning occasionally, until the coating is deep golden brown and crisp; return the oil to 350°F between batches.
7. Drain on a wire rack. Serve hot with ketchup and yellow mustard.