Makes 4 Corn Dogs – This recipe is from Made with Love, Cookbook & Apron Kit published by Kitchen Ink – On Sale Now
Ingredients
4 cups vegetable oil for frying
¾ cup yellow cornmeal
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons sugar
½ teaspoon salt
1∕8 teaspoon nutmeg
1 cup buttermilk
2 eggs
4 hot dogs
4 wooden skewers
All-purpose flour for coating
TOPPINGS – Ketchup & Mustard
Directions
- With assistance of an adult, pour oil into a large heavy saucepan and heat to 375 degrees.
- To make batter, combine cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg in a medium bowl.
- In a small bowl, whisk together buttermilk and eggs. Mix wet ingredients into dry ingredients until no streaks of flour remain, but leave lumps in batter. Transfer batter to a tall glass.
- Roll each hot dog in flour to coat, shaking off excess flour, and insert skewer lengthwise into middle of hot dog.
- Dip hot dog into tall glass of batter to cover whole hot dog. With assistance of an adult, put battered hot dog straight into hot oil for about 3 minutes on each side. Depending on size of pot, cook up to three at a time. Corn dogs are ready when batter is cooked to a golden brown.
- Serve corn dogs with ketchup and mustard.
ENJOY!