In a medium bowl, whisk together the flour, cornmeal, 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 mixed.
Add the wet ingredients to the dry, and gently stir with a wooden spoon until just mixed. Do not over mix. The batter should be 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 deep fryer, heat about 1 inch of oil to between 350 and 375 degrees. Heat the oven to 275 degrees F. (The oven keeps the finished corn dogs warm).
One at a time, skewer each hot dog, pushing it about halfway up. 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 dog in the oil (the stick can go in). Fry, using tongs to turn the corn dogs occasionally, until all sides 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 paper towels to drain, then place them on a baking sheet in the oven.
Repeat with remaining dogs.
Makes 10 dogs.
Source: This recipe was found in newspaper after State Fair ended.
By Trudy from Springfield, IL
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Another thing that takes some dexterity but makes a very good dog, is to take a slice of cheese, wrap it around the dog, and press the edges together so that the cheese stays put. The warmth of your hand will help make the cheese stick together, but be careful to not rip it. Then dip your cheese dog in the batter, and cook as directed. But be sure to warn people to let their corn dog cool down a little, or that cheese is a hot mess!
Mix the dry ingredients in a medium size bowl, big enough to dip your hot dogs. Cut the shortening in until the mixture resembles fine crumbs. In a small bowl, beat the egg and milk. Add them to the dry ingredients and mix well.
Pat the hot dogs dry with paper towels. Dip them in the batter, coating evenly. Drop one or two into the hot oil. Fry until golden, about one minute on each side.
Remove from the oil and drain on paper towels. Serve with mustard for dipping. Enjoy!
By Free2B from North Royalton, OH
My hubby and I love corn dogs, but I've never made them at home. I don't do a lot of deep-fat frying, but here lately, I've decided that we deserve some nice fresh French fried chunky potatoes. We neither one care for the fries at the fast food places the kids love, but we're going to eat more real potatoes and they're going to be deep-fried too.
Thank you so much Barb. I think I'll love those little cocktail wieners as corn dogs too, and love any corn dog dipped in mustard. Now, I'm hungry.
Thumbs Up!
Pookarina
