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1
Grab a pair of tongs and line a baking sheet with paper towels (for the corn dogs after frying).
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2
Pour your oil in a cast iron skillet, Dutch oven, or deep fryer.
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3
Heat over medium-high heat until your thermometer reads 375F.
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4
(Note: My thermometer brokelong storyso I eyeballed this.
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5
Obviously, this isnt the way to go, but I just tested the oil by putting a drop of the batter in.
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6
When it rose to the top, I knew it was ready.)
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7
In a medium mixing bowl, whisk together the flour, yellow corn meal, baking powder, salt, baking soda and cayenne.
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8
In a large bowl whisk the one egg and whole milk.
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9
Then add the dry ingredients to the wet ingredients all at once, mixing until just combined.
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10
The mixture will look a lot like pancake mix.
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11
Dont over-mix and let it rest for 10 minutes.
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12
(I found it easiest to transfer the mixture to a skinnier cup.
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13
It made it much easier to dip in the batter.)
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14
While your batter is resting, lay your cornstarch on a baking sheet or big plate.
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15
Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess.
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16
Then quickly dip the hot dog in and out of the batter.
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17
Immediately place the corn dog in the hot oil.
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18
Be careful!
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19
The oil will be hot and may splash back at you.
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20
Cook until the coating is golden brown, 4-5 minutes.
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21
Remove with tongs and place on paper towels for draining.
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22
Serve with ketchup and mustard.
