- 1 cup yellow cornmeal
- 1 cup all purpose flour (plus a little extra for sprinkling)
- 1/4 tsp salt
- 1/4 cup white sugar (can sub. honey if you want)
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 1 quart vegetable oil for frying
- 2 (16oz) packages of hot dogs (I like beef, use what you like)
- 16 wooden skewers
In a medium bowl, combine cornmeal, flour, salt, sugar, & baking powder. Stir in eggs & milk. Refrigerate the batter for at least 30 minutes to get it cold.
Preheat your oil in a deep saucepan. Using a paper towel, dry off each frankfurter, making sure there is no moisture left. Place a skewer in the end of each hot dog.
Pour some of the batter into a tall drinking glass. Dip each hot dog into the glass of batter, and then place into the hot oil.
Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.