# What You'll Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden 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
→ For Frying
11 - 6 cups vegetable oil for deep frying
# Directions:
01 - Pat the hot dogs completely dry with paper towels. Insert a wooden stick into each hot dog, pushing it about two-thirds of the way through to create a secure handle.
02 - Pour vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout the frying process.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
04 - In a separate bowl, beat the whole milk, eggs, and vegetable oil until fully incorporated.
05 - Pour the wet mixture into the dry ingredients. Whisk vigorously until smooth and thick with no lumps remaining. The batter should coat the back of a spoon.
06 - Transfer the batter to a tall drinking glass, making it easier to fully coat each hot dog.
07 - Dip each hot dog into the batter, twisting and turning to ensure complete coverage. Allow excess batter to drip off briefly.
08 - Carefully lower 2-3 battered hot dogs into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
09 - Remove corn dogs with tongs and place on a paper towel-lined plate to drain excess oil. Serve immediately with ketchup, mustard, or relish.
