# What You'll Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden skewers or popsicle sticks
→ Cornmeal Batter
03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ For Frying
11 - 6 cups vegetable oil for deep frying
# Preparation Steps:
01 - Pat hot dogs completely dry with paper towels. Insert a wooden stick into the center of each hot dog, pushing about two-thirds through to create a secure handle.
02 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil until well blended. Pour wet mixture into dry ingredients and whisk until batter forms a smooth, thick consistency.
05 - Transfer batter into a tall glass, making it easier to coat each hot dog evenly.
06 - Working with one hot dog at a time, dip into batter and rotate to coat completely. Allow excess batter to drip off briefly.
07 - Carefully lower battered hot dogs into hot oil. Fry 2 to 3 at a time for 3 to 4 minutes, turning occasionally, until deep golden brown and crispy.
08 - Remove corn dogs with tongs and place on paper towel-lined plate to drain excess oil. Serve immediately with ketchup, mustard, or relish.
