Jul 3, 2012

Corn Dogs

Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.

Credit: Penny de los Santos

SERVES 8

INGREDIENTS

1 cup flour
⅔ cup yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. dry mustard
¼ tsp. cayenne
1 tsp. kosher salt
¾ cup milk
¼ cup buttermilk
1 egg, lightly beaten
Canola oil, for frying
8 6″ hot dogs
Prepared yellow mustard, for serving

INSTRUCTIONS

In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.