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1
Line a baking sheet with paper towels and set aside.
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2
(Youll use it for draining the corn dogs after frying.)
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3
Pour your oil into a cast iron skillet or Dutch oven, until it reaches about 3-inches up the sides of the pot or skillet.
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4
Heat oil until your thermometer reads 340 F. Note: I usually wing fried recipes and dont use a thermometer, but this is actually important.
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5
If the oil is too hot the corn dog will cook quickly resulting in the batter being gooey on the inside.
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6
In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt and cayenne.
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7
Set aside.
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8
In a measuring cup, measure out the buttermilk and crack the egg into it; beat until combined.
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9
Pour the wet ingredients into the dry, all at once, and mix until combined.
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10
(Note: If you step away from the batter for a few minutes, it might thicken up on you.
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11
If so, simply add a teaspoon of buttermilk at a time until it becomes the right consistency.)
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12
Pour the cornstarch into a small bowl.
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13
One by one, lightly coat each hot dog medallion with the cornstarch.
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14
When the oil is hot, using a fork or skewer, dip the hot dogs in and out of the batter, allowing any excess batter to run off.
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15
Immediately place the corn dog tots into the hot oil.
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16
Cook for 1-2 minutes on each side, until golden brown.
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17
Transfer to the paper towel lined baking sheet to drain.
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18
Place the baking sheet in a warm oven until youve cooked all of the tots.
