Ingredients
1 cup yellow cornmeal
1 cup flour
1/4 teaspoon sal
t1/4 cup sugar
1 tablespoon baking powder
1 egg
1 cup milk
Vegetable oil for frying
2 pounds hotdogs (about 16)
16 wooden chopsticks
Ketchup and Mustard
Instructions
Preheat 1 1/2-inches oil in Dutch oven or deep fat fryer to 365 degrees.
Whisk together cornmeal, flour, salt, sugar and baking powder.
Add egg and milk, whisk until batter is smooth.
If needed, add additional milk or flour to create a batter that slightly mounds when poured from a spoon back into the bowl too thick and batter sluffs-off, too thin and batter runs off.
For easy dipping, transfer batter to a tall glass or quart jar.
Using a paper towel, pat dry hot dogs; insert chopsticks 2/3 the way through each.
Dip hot dog into batter so batter completely coats.
Allow excess batter to drip off for a couple of seconds; carefully place in hot oil.
Fry 2-3 corn dogs at a time for 2-3 minutes, turning as needed, until golden browned.
Drain on paper towels; serve with mustard, ketchup.