Corn Dogs

Category: appetizers
Corn Dogs
Corn Dogs
(Makes @8-10)

1 package of 6 or 8 hot dogs (Your favorite)
6/8 wooden skewers
1½ cups fine yellow corn meal
1¼ cups all-purpose flour
¼ cup granulated sugar
1 tblsp baking powder
¼ tsp salt
1¾ cups buttermilk
1 large egg
1 Tbsp olive oil or vegetable oil
1 Tbsp honey


NOTES: If you have leftover batter, don't throw it away, I like making savory pancakes in a hot pan with butter then add the batter, top with shredded cheese, sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollap of sour cream. You could also bake them in a muffin tin and add some cheese, ham, bacon, sausage, fried potatoes, sauted vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.
 

Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

Remove from oil onto a paper towel. Enjoy with some honey mustard!

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