# What You Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden popsicle sticks or bamboo skewers
→ Cornmeal Batter
03 - 1 cup yellow cornmeal
04 - 1 cup all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ Frying
11 - 6 cups vegetable oil for deep frying
# How To Make:
01 - Pat hot dogs completely dry with paper towels. Insert wooden stick into each hot dog, pushing about halfway through to create secure handles.
02 - Pour vegetable oil into deep fryer or large heavy-bottomed pot. Heat to 350°F over medium-high heat. Maintain temperature throughout frying process.
03 - Whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt in large mixing bowl until uniformly combined.
04 - Whisk milk, eggs, and vegetable oil in separate bowl until blended. Pour into dry ingredients and whisk until smooth, thick batter forms without lumps.
05 - Transfer batter to tall drinking glass or narrow container. The narrow vessel makes coating hot dogs evenly much easier.
06 - Hold hot dog by stick and dip completely into batter. Twirl to ensure full coverage, letting excess drip off slightly.
07 - Carefully lower 2-3 battered hot dogs into hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
08 - Remove corn dogs with tongs and place on paper towel-lined plate to drain excess oil. Serve immediately with ketchup and mustard.
