Hand-Dipped Corn Dogs

Hand-Dipped Corn Dogs

Perhaps there’s no more nostalgic carnival food than golden brown, deep-fried corn dogs—now you can enjoy them whenever your cravings strike.

Hand-Dipped Corn Dogs
  • ¼ cup vegetable oil, plus more for frying
  • 1½ cups plus 3 tablespoons all-purpose flour, divided
  • 1½ cups plain yellow cornmeal
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1½ cups whole milk
  • 2 large eggs
  • 1 (8-count) package hot dogs
  • 8 long wooden skewers
  1. Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together 1½ cups flour, cornmeal, sugar, baking powder, and salt; whisk in milk, eggs, and remaining ¼ cup oil until smooth. Let stand for 10 minutes.
  3. Pat hot dogs dry with paper towels. In a shallow dish, roll hot dogs in remaining 3 tablespoons flour, gently shaking off excess. Insert 1 skewer lengthwise into each hot dog.
  4. Working in batches, pour batter into a tall, narrow glass. Dip hot dogs, one at a time, into batter, letting excess drip off. Fry hot dogs in batches, turning occasionally, until browned on all sides, 3 to 4 minutes. Let drain on paper towels; serve immediately.



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