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
- Fill a large cast-iron Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- 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.
- 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.
- 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.