Categories: Hot Dogs
Ingredients
- Vegetable oil, for deep-frying
- 24 cocktail franks
- 3/4 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp salted butter, melted
- Ketchup and mustard, for serving
Directions
-
Heat 1 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350. Set a rack on a rimmed baking sheet. Pat the cocktail franks very dry and insert a 4-inch wooden skewer into each.
-
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the cornmeal mixture and whisk to combine. Stir in the melted butter. Transfer to a liquid measuring cup or a drinking glass.
-
Dip the cocktail franks in the batter, twisting as you lift to fully coat. Working in batches of 5 or 6, lower the cocktail franks into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and let drain on the prepared rack. Serve with ketchup and mustard.