Ingredients
- 12 hot dogs
- 1 c. all-purpose flour
- 3/4 c. cornmeal
- 3 tablespoon. granulated sugar
- 1 teaspoon. baking powder
- 1 teaspoon. kosher salt
- 1/2 teaspoon. baking soda
- 1/4 teaspoon. freshly ground black pepper
- 1/4 teaspoon. cayenne pepper
- 1 c. buttermilk
- 2 large eggs
- Vegetable oil
For serving
Instructions
- Blot the hot dogs dry with a napkin, pierce with a bamboo skewer.
- Combine all dry ingredients in one bowl. In the other, beat the buttermilk and eggs with a fork. Combine both mixtures and whisk until smooth.Let the dough stand for about 5 minutes, then pour into a tall glass. In the meantime, heat enough oil in a deep skillet to 375F.
- Dip the hot dog into the dough, place in hot oil. Cook 3 to 5 corndogs at a time for about 4 minutes, turning if necessary until golden brown.
- Place the corndogs on a paper towel, garnish with the sauce and serve.
