County Fair Corn Dogs
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow corn meal (fine ground)
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 1 egg
- 1-1/4 cups buttermilk
- 1-1/2 teaspoons honey
- 1-1/2 quarts vegetable oil (or enough to fill a large skillet to a depth of 1 inch)
- Ten 7- to 8-inch wooden skewers
- 10 Hebrew National Reduced Fat Beef Franks (or other thin hot dog)
Directions
* In a medium bowl, whisk together the flour, corn meal, baking soda and powder, salt and cayenne. Set aside.
* In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until incorporated.
* Add the wet ingredients to the dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy.
* Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.
* In a large, deep skillet or a deep fryer, heat about 1 inch of oil to between 350 degrees and 375 degrees.
* Heat the oven to 275 degrees (the oven is used to keep the finished corn dogs warm while the others cook).
* One at a time, skewer each hot dog, inserting the skewer through one tip of the dog and pushing it about halfway up the length of it.
* Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.
* Place the skewered hot dog into the oil (the stick can go in the oil).
* Fry, using tongs to turn the corn dogs occasionally, until all side are a deep golden brown, about 30 to 45 seconds.
* Two to 3 hot dogs can be fried at a time.
* Transfer the corn dogs to papers towels to drain, then place them on a baking sheet in the oven.
* Repeat with remaining hot dogs.
Makes 10 servings.
