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1
In a large bowl combine the buttermilk, eggs, oil, sugar and salt.
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2
Mix it very well.
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3
Sprinkle in the baking powder, corn meal and flour.
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4
Stir it all up to make a slightly thick batter.
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5
Take your hot dogs and dry them off on paper towels.
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6
Dust the hot dogs with flour, coating them completely.
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7
The cornmeal batter wont stick to the hot dogs unless they are coated in flour.
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8
The batter just slides right off of the dogs naturally slick outsides.
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9
Insert popsicle sticks into the flour coated hot dogs.
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10
Set the hot dogs aside.
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11
While you are coating the hot dogs you can heat the oil.
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12
You want the temperature to be about 375 degrees .
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13
Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs.
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14
Now, to coat the floured hot dogs with batter.
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15
Scoop some of your corn meal batter into a narrow jar or glass which is as tall as your hot dogs are long.
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16
Fill the jar or cup about 3/4 of the way full with batter.
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17
Dip your hot dog into the batter while you hold onto the stick.
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18
Swirl the hot dog to coat it evenly.
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19
Be careful or the batter will overflow.
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20
Raise the wiener above the cup and let any excess batter drip off.
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21
Quickly place the battered dog into the hot oil.
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22
The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store.
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23
Only fry a few corn dogs at a time.
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24
If the corn dogs crowd each other they dont fry very well.
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25
I only fry 2 or 3 at a time.
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26
Turn the corn dogs when the bottom side is well browned.
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27
Use tongs to remove the cooked corn dogs from the fat (oil).
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28
Allow them to drain on paper towels.
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29
Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.
