8 hot dogs
1 c buttermilk
1 c cornmeal
1 c. all-purpose flour
1 large egg
1 TBS sugar
2 tsps baking powder
1 pinch cayenne pepper, optional
kosher salt and freshly ground pepper, to taste
peanut oil or vegetable oil, for frying
8 skewers or shish-kebab sticks
Skewer the hot dogs and set aside.
Heat 2-3-inches peanut oil in a Fryer or Large pot over medium-high heat until it reaches
In a bowl combine cornmeal, flour, sugar, baking powder, cayenne,salt & pepper, and stir with a fork to combine, then whisk buttermilk and eggs into the mixture until it's smooth. Don't overbeat or your Corn dog breading will be tough instead of tender.
Pour the batter into a beverage glass leaving about an inch of space at the top to prevent overflowing.
Dip the skewered hot dog down into the glass, coating it completely. Carefully place it in the hot oil and fry the corn dog until golden on all sides, about 3-4 minutes tops.
Cook, flipping over
Transfer to a paper towel-lined plate to drain.
Serve with your favorite toppings, chili sauce, mayo, whole grained mustard, even ketchup!
If you don't happen to have buttermilk you can make your own by adding 1 tbs vinegar to 1 cup fresh milk, let it set for 5 minutes before using.