Categories: Hot Dogs

Ingredients

• 2 quarts plus 6 tbsp vegetable oil, divided
• 1 1/2 cups plain yellow cornmeal
• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 cups whole milk
• 12 hot dogs
• 1/3 cup cornstarch
• 12 wooden skewers

Directions

1. In a large stockpot or Dutch oven, heat 2 quarts oil over medium heat until a deep-fry thermometer registers 350.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt; whisk in eggs, milk, and remaining 6 tbsp oil until combined. Let stand for 10 minutes.

3. Pat hot dogs dry with paper towels. Roll in cornstarch, shaking off excess. Insert a skewer lengthwise into each hot dog. Working in batches, pour batter into a tall drinking glass. Dip one dog at a time into batter, and place in hot oil.

4. Fry, turning occasionally, until browned on all sides, 2-3 minutes. Let drain on paper towels; serve immediately.

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