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makes 4 to 6 corn dogs
- 1⁄2 cup all-purpose flour
- 1⁄2 cup yellow corn meal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 whole large egg
- 1⁄2 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- peanut or canola oil for frying (at least 2 inches deep in your pot/pan)
Combine the all-purpose flour, yellow corn meal, sugar, baking powder, egg, milk and salt and pepper in a large bowl.
Whisk to combine.
Mix until you have a batter with a fairly thick consistency and you no longer see dry areas of flour or corn meal.
In large pot or pan, add two inches of peanut or canola oil and start to bring it up to 375 F degrees (190 C).
While the oil is heating, remove your hot dogs/sausages from the refrigerator.
I like to use disposable wooden chopsticks (not separated from each other) in my corn dogs because it's forms a perfect sized stick and the chopsticks have a pointier end. But you can use wooden skewers as well.
Put a stick inside of each hot dog, making sure there's enough of a handle to hold that is still sticking out of the bottom.
When your oil is up to the proper temperature, take each hot dog by the stick and one at a time, roll it in the batter and make sure it's fully coated before laying into the hot oil.
Fry for around three minutes or until the corn dog is nice and golden brown. You will probably have to fry in batches unless your pan is really large.
Once the corn dog is fully golden brown, remove from the oil and place on a baking rack or paper towel lined plate until they are all cooked. Serve with mustard or any condiment you wish.