# What You'll Need:
→ For the Corn Dogs
01 - 8 hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)
→ For the Batter
03 - 1 cup yellow cornmeal (120 g)
04 - 1 cup all-purpose flour (125 g)
05 - 1/4 cup granulated sugar (50 g)
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk (240 ml)
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ For Frying
11 - 6 cups vegetable oil (1.5 liters) for deep frying
# How-To:
01 - Pat the hot dogs completely dry with paper towels. Insert a wooden stick into each hot dog, pushing it about halfway through to create a secure handle. Ensure enough stick remains exposed for easy gripping.
02 - Pour vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying. Use a thermometer to ensure proper oil temperature.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
04 - In a separate bowl, beat the whole milk, eggs, and vegetable oil until well blended. Pour the wet mixture into the dry ingredients.
05 - Whisk the wet and dry ingredients together until smooth and thick. The batter should coat the back of a spoon. Transfer to a tall glass for easier dipping.
06 - Dip each hot dog into the batter, turning and swirling to coat completely. Ensure an even layer covers the entire surface. Allow excess batter to drip off briefly.
07 - Carefully lower 2-3 battered hot dogs into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Do not overcrowd the pot.
08 - Remove corn dogs with tongs and transfer to a paper towel-lined plate to drain excess oil. Serve immediately while hot, accompanied by ketchup and mustard if desired.
