# What You'll Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)
→ Batter
03 - 1 cup yellow cornmeal (120 g)
04 - 1 cup all-purpose flour (125 g)
05 - 1/4 cup granulated sugar (50 g)
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk (240 ml)
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ Frying
11 - 6 cups vegetable oil (1.5 liters), for deep frying
# How-To Steps:
01 - Pat hot dogs dry with paper towels and insert a wooden stick into each, leaving enough stick as a handle.
02 - Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (180°C).
03 - In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until combined.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil together. Pour into dry ingredients and whisk until the batter is smooth and thick.
05 - Transfer batter to a tall glass to facilitate dipping each hot dog.
06 - Coat each hot dog thoroughly by dipping into the batter, ensuring even coverage.
07 - Carefully lower battered hot dogs into the hot oil. Fry 2 to 3 at a time for 3 to 4 minutes, turning as necessary until golden brown.
08 - Remove fried corn dogs with tongs and drain on a plate lined with paper towels.
09 - Serve immediately warm, optionally accompanied by ketchup and mustard.
