Ingredients:

  • 6 high-quality hot dogs (wieners), beef or pork
  • 6 wooden skewers or lollipop sticks
  • 4 cups vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons vegetable oil

Instructions:

  1. Pat hot dogs dry with paper towels. Insert skewers into each hot dog, leaving about 4 inches exposed.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the egg, milk, and oil. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  4. Cover the batter and refrigerate for at least 15 minutes (up to 30 minutes) to allow the gluten to relax and the batter to thicken slightly.
  5. Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350-375°F (175-190°C). Maintain this temperature throughout cooking.
  6. Dip each hot dog into the batter, ensuring it is fully coated. Let any excess batter drip off.
  7. Carefully lower the coated hot dogs into the hot oil, 2-3 at a time, being careful not to overcrowd the pot.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove corn dogs from the oil with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  10. Serve hot with your favorite dipping sauces.