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1
Place a layer of vegetable oil into a skillet and heat to 375 degrees F. I used a candy thermometer to monitor my oil temperature.
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2
Into a large bowl add the milk, eggs, and 1/4 cup vegetable oil.
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3
Whisk to combine.
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4
Set aside.
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5
Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder.
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6
Whisk to combine.
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7
GRADUALLY add flour mixture to wet ingredients.
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8
Mix until well incorporated.
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9
Insert chopsticks half way into each hot dog (be careful not to pierce all the way through the hot dog).
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10
On a plate add enough flour to dredge hot dogs.
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11
Dredge hot dogs in flour and then dip them into batter mixture.
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12
Carefully place battered hot dogs into the hot oil.
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13
Do not crowd pan.
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14
I did mine 2 at a time.
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15
Cook until golden, turning so theyre evenly browned on all sides.
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16
Transfer corn dogs to a plate lined with paper towels to absorb excess oil.
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17
Continue until you have desired amount of corn dogs.
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18
Note: Im sure this would have been enough batter to do a total of 16 hot dogs.
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19
But this time, we added more sugar to the extra batter and fried it up by itself and it was delicious.
