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1
Heat the canola/vegetable oil in a large pot or Dutch oven, until it reaches 375 F. Also, preheat the oven to 250 F. Line a cooling rack with paper towels and place on top of a baking sheet.
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2
Place the cooling rack next to the pot of oil.
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3
In a medium bowl, whisk together the cornmeal, all purpose flour, salt, pepper, sugar and baking powder.
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4
Make a well in the center of the ingredients and add the egg, milk and honey.
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5
Mix until all the ingredients are fully incorporated and the batter is smooth.
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6
Roll the hot dogs on a paper towel in order to get rid of the excess water.
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7
Place a lollipop stick in the center of the cut-end of each hot dog.
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8
Grab one hot dog by the lollipop stick and carefully dip it into the batter, making sure to cover the hot dog completely.
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9
Carefully lower it into the hot oil.
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10
Repeat with 3 more dogs, that way you have 4 hot dogs in the hot oil at once.
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11
Allow the corn dogs to cook until they turn a golden brown, about 4-5 minutes.
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12
Make sure you carefully turn the hot dogs so they cook evenly in the oil.
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13
Using a slotted spoon, carefully remove 1 corn dog from the hot oil at a time and place on the paper towels.
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14
Repeat frying the corn dogs four at a time, until you run out of hot dogs or batter.
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15
Once you have finished frying and draining all of the corn dogs, place the corn dogs in the oven to quickly warm them up.
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16
Serve immediately with ketchup and mustard for dipping.
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17
These last up to 1 week in a sealed container in the refrigerator.
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18
To heat them up place the corn dogs in a 250 F until they are warm inside and out.
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19
* You can make these as normal, full-sized corn dogs by following the same method as above just not cutting the hot dogs in half.
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20
Recipe adapted from Bakingdom.
