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
-
In a large stockpot or Dutch oven, heat 2 quarts oil over medium heat until a deep-fry thermometer registers 350.
-
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.
-
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.
-
Fry, turning occasionally, until browned on all sides, 2-3 minutes. Let drain on paper towels; serve immediately.