Weekend Recipe: Corn Dogs

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.

Photo courtesy Cook's CountryCorn Dogs
Makes 8
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.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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