Corn dogs are one of those foods that instantly evoke memories -- state fairs, road trips, any kind of all-American summer adventure. As Cook's Country shows us with this recipe, corn dogs may mainly fall under the purview of gas stations, but they can be a homemade treat as well.
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
4 large eggs, lightly beaten
8 hot dogs
3 quarts peanut or vegetable oil
Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs. Serve.
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