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1
In a pan or pot heat about 3 inches of oil to 350 F over medium-high heat.
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2
Place 1/3 cup of the flour in a shallow dish or small bowl and set aside.
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3
Cut the hot dogs and/or hot links into thirds.
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4
I cut the hot links into 4 pieces each.
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In another bowl place the rest of the dry ingredients (remaining flour, cornmeal, sugar, baking powder, salt and seasonings) and stir with a whisk to mix well.
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6
Add the milk and whisk to incorporate.
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This will be a slightly thick batter.
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When the oil is at 350 F start the dipping process.
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9
Dredge each piece of hot dog or hot link into the plain flour and shake off any excess.
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10
I started this process using a fork to do the dredging but ended up with a wooden skewer which worked amazingly well (I stuck the skewer in the middle of the hot dog segment and moved it around in the flour to coat).
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Still using the skewer, dip the flour coated hot dog piece into the batter and shake off any excess, making sure the hot dog is still fully coated with batter.
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12
I left mine a little thicker because we like lots of breading.
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After dipping in the batter hold the hot dog (still on the skewer) over the oil very close to the surface and use a fork push the piece off of the skewer into the oil.
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14
Fry for 2-4 minutes depending on the oil temp, turning over after the first 15 seconds or so to get an even browning on both sides.
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15
I usually turn them 3-4 times for even browning.
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16
Fry in small batches of 3-4 per batch so it is easier to keep an eye on them and they dont burn.
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17
Drain the finished corn dogs on a paper towel lined plate while you repeat with the rest.
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Corn dogs can be kept warm in a 200 F oven until all are cooked.
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Serve immediately with ketchup and mustard.
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Enjoy!
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21
Recipe adapted from Buns In My Oven.
