Texas Corn Dogs
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.Serving idea: Nothing pairs better with a corn dog than yellow mustard.
- Yield: Makes 12
Photography: Marcus Nillson
Source: Martha Stewart Living, July 2010
- 2 2/3 cups yellow cornmeal
- 1 1/3 cups all-purpose flour, plus more for hot dogs
- 3 tablespoons sugar
- 2 teaspoons baking powder
- Coarse salt and freshly ground pepper
- 4 large eggs, lightly beaten
- 1 1/2 cups whole milk
- Vegetable or peanut oil, for frying (about 2 quarts)
- 12 hot dogs
Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.
Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.
Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.
Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.