grannysoo
Well-known member
Ingredients
1 cup all-purpose flour
1 cup yellow corn meal / fine ground
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon cayenne pepper
1 1/4 cups buttermilk
1 1/2 teaspoons honey
1 1/2 quarts vegetable oil (or enough to fill a large skillet to a depth of 1 inch)
10 hot dogs (thin ones work best)
10 7-8 inch wooden skewers
Instructions
In a medium bowl, whisk together the flour, corn meal, baking soda and powder. salt and cayenne. Set aside.
In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until incorporated.
Add the wet ingredients to the dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy.
Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.
In a large, deep skillet or a deep fryer, heat about 1 inch of oil to 350 degrees. One at a time, skewer each hot dog, inserting the skewer through one tip of the dog and pushing it about halfway up the length of it. Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.
Place the skewered hot dog into the oil. Fry, using tongs to turn the corn dogs occasionally, until all sides are a deep golden brown (about 30 - 45 seconds).
Transfer the corn dogs to paper towels to drain.
1 cup all-purpose flour
1 cup yellow corn meal / fine ground
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon cayenne pepper
1 1/4 cups buttermilk
1 1/2 teaspoons honey
1 1/2 quarts vegetable oil (or enough to fill a large skillet to a depth of 1 inch)
10 hot dogs (thin ones work best)
10 7-8 inch wooden skewers
Instructions
In a medium bowl, whisk together the flour, corn meal, baking soda and powder. salt and cayenne. Set aside.
In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until incorporated.
Add the wet ingredients to the dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy.
Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.
In a large, deep skillet or a deep fryer, heat about 1 inch of oil to 350 degrees. One at a time, skewer each hot dog, inserting the skewer through one tip of the dog and pushing it about halfway up the length of it. Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.
Place the skewered hot dog into the oil. Fry, using tongs to turn the corn dogs occasionally, until all sides are a deep golden brown (about 30 - 45 seconds).
Transfer the corn dogs to paper towels to drain.
