# What You'll Need:
→ For the Corn Dogs
01 - 8 hot dogs
02 - 8 wooden sticks (popsicle or bamboo skewers)
→ For the 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
→ For Frying
11 - 6 cups vegetable oil for deep frying (approximately 1.5 liters)
# How-To Steps:
01 - Pat the hot dogs completely dry with paper towels and insert a wooden stick into each one, leaving enough stick exposed to use as a handle.
02 - Pour vegetable oil into a deep fryer or large, heavy pot. Heat to 350°F, maintaining consistent temperature throughout frying.
03 - In a large bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
04 - In a separate bowl, beat the whole milk, eggs, and vegetable oil until fully incorporated.
05 - Pour the wet mixture into the dry ingredients and whisk until smooth and thick. The batter should coat the back of a spoon.
06 - Transfer the batter to a tall glass, making it easier to dip the hot dogs evenly.
07 - Dip each hot dog into the batter, turning to coat completely. Allow excess batter to drip off briefly.
08 - Carefully lower 2-3 battered hot dogs into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
09 - Remove corn dogs with tongs and drain on a paper towel-lined plate. Serve immediately with ketchup and mustard.
