Ingredients
- 1 cup flour
- 1 cup yellow corn meal (fine ground)
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cayenne pepper
- 1 egg
- 1 1/4 cup buttermilk
- 1 1/2 tsp. honey
- 1 1/3 qt. vegetable oil (or enough to fill a large skillet to a depth of 1 inch).
- 10 (7 to 8 inch) wooden skewers
- 10 hotdogs
Directions
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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