Ingredients
12ozhot dogs,(1 package)
½cupyellow cornmeal
½cupall-purpose flour
2tbspsugar
2tspbaking powder
⅛tspsalt
1large egg
½cupwhole milk
vegetable oil,for frying
Preparation
Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
Add 4-inches of oil to a large, heavy-bottomed stockpot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360 degrees F. Line a plate with paper towels.
Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog for about 3 minutes until golden and crispy, then transfer it to the paper towel-lined plate.
Repeat the breading and frying process with the remaining hot dogs.
Serve immediately. Enjoy!
