A delightful twist on the classic corn dog recipe, perfect for a quick and satisfying snack.
In a mixing bowl, whisk together the egg, milk, cornmeal, flour, baking powder, and salt until smooth.
Ensure the batter is smooth and lump-free for an even coating.
Pour the additional flour into a shallow dish.
This step helps the batter adhere better to the hot dogs.
Insert wooden skewers halfway into each hot dog.
Make sure the skewers are securely inserted to prevent the hot dogs from slipping off.
Heat the vegetable oil in a deep fryer to 360°F.
Use a thermometer to maintain the oil temperature for consistent frying.
Roll each hot dog in the flour, shaking off any excess, then dip it into the batter to coat evenly.
Twist the hot dog slightly as you remove it from the batter to prevent drips.
Carefully place the coated hot dogs into the hot oil and fry until golden brown, about 3 minutes.
Fry in small batches to avoid overcrowding the fryer.
Remove the fried hot dogs and place them on paper towels to drain excess oil.
Pat gently with additional paper towels if needed to remove extra oil.
Serve the crispy cornmeal hot dogs warm with your favorite dipping sauces.
Offer a variety of sauces like mustard, ketchup, or honey mustard for dipping.
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