GOLDEN CORN DOGS ... STATE FAIR STYLE!

Golden Corn Dogs ... State Fair Style!

INGREDIENTS
1 cup flour
⅔ cup yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. dry mustard
¼ tsp. cayenne
1 tsp. kosher salt
¾ cup milk
¼ cup buttermilk
1 egg, lightly beaten
Canola oil, for frying
8 6″ hot dogs
Prepared yellow mustard, for serving

INSTRUCTIONS
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.

Approximately 16 corn dogs.

Tips:  You MUST dry your hot dogs very well and then dust them with corn flour. Shake off excess. Do this before you dip them into the batter of course.

Put the batter in a tall glass and then dip the corn dog into the glass, let excess drip off a little, not all of it and then dip corn dog into the hot oil and roll it in a complete circle before you let it drop down. That kind of sets the batter.

Make sure your hot oil stays around 360 degrees and don't cook too many at one time.

Make sure to turn your corn dogs in the hot oil or one side will be darker than the other.

You can also batter long pieces of cheese, the same size as hot dogs and fry them too.

Try making mini corn dogs for the kids too ... just cut the hot dogs in pieces and then batter them and deep fry.