Ingredients:

  • 6 all-beef hot dogs (good quality!), 6 inches/15 cm long
  • 6 wooden skewers
  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) vegetable oil
  • Vegetable oil, for deep-frying (at least 4 cups/950 ml)

Instructions:

  1. Pat hot dogs dry with paper towels. Insert skewers firmly into each hot dog, leaving enough skewer exposed for a handle. Refrigerate while preparing the batter.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together egg, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  5. Cover the batter and refrigerate for at least 30 minutes. This helps the batter adhere better to the hot dogs.
  6. Pour enough vegetable oil into a deep fryer or large pot to reach a depth of at least 3 inches (7.5 cm). Heat the oil to 350°F (175°C).
  7. Pour the batter into a tall glass or jar. Dip each hot dog into the batter, swirling to coat completely. Let excess batter drip off.
  8. Carefully lower the battered hot dogs into the hot oil, one or two at a time.
  9. Fry for 3-4 minutes per side, or until golden brown and crispy. Turn gently to ensure even cooking.
  10. Remove corndogs from the oil and place them on a wire rack to drain excess oil.
  11. Serve immediately with your favorite condiments.