Categories: Hot Dogs
Ingredients
- Vegetable oil, for deep-frying
- 1 cup cornmeal
- 3/4 cup all-purpose flour, plus more for dredging the hot dogs
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 1/4 cups buttermilk, plus more if needed
- 1 egg, lightly beaten
- 8 hot dogs
- 8 thick wooden skewers or wooden chopsticks
- Hot Chinese mustard
Directions
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Pour 5 inches of oil into a large pot and heat oven medium heat to 360 degrees.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and cayenne. Add the buttermilk and egg and stir with a spoon until a thick batter forms. Scrape the batter with a spatula into a tall drinking glass. Chill for 15 minutes.
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Put some flour on a plate. Pat the hot dogs dry with paper towels, and run a skewer through each lengthwise, making sure to leave enough for a handle. Roll the hot dogs in the flour and shake off the excess. One at a time, dip the hot dogs into the glass of batter to coat completely, including the bottom where the hot dog meets the stick. Shake off some of the excess, twirling the hot dog at the same time to keep the batter uniform. As you work, if the batter gets too thick, add a splash of buttermilk.
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Three or four at a time, gently drop the coated dogs into the oil, making sure not to move them so the batter sets around the dogs and fry until nice and deep golden and crisp, turning once during cooking, 4-5 minutes. Drain on paper towels and serve hot with mustard.