Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • ¼ cup (60ml) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) honey
  • 2 tablespoons (30ml) vegetable oil
  • 6 hot dogs, preferably all-beef
  • 6 wooden skewers
  • Vegetable oil, for frying (about 4 cups/960ml)

Instructions:

  1. Pat the hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, going about ¾ of the way through.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, honey, and vegetable oil.
  4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix. The batter should be slightly lumpy.
  5. Pour the batter into a tall, narrow glass or jar. This will help to fully coat the hot dogs.
  6. Heat at least 4 inches (10cm) of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
  7. Dip each hot dog into the batter, ensuring it is fully coated. Let any excess batter drip off.
  8. Carefully lower the battered corn dog into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Maintain the oil temperature.
  9. Remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain excess oil.
  10. Serve warm Honey Corn Dogs immediately with your favorite dipping sauces.