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
Texas Corn Dogs

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010

Ingredients

  • 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

Directions

  1. 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.

  2. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

  3. 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.

  4. 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.

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