Ingredients
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups buttermilk
- 4 large eggs, lightly beaten
- 3 quarts peanut or vegetable oil
- 8-12 hot dogs
You will also need:
- 8-12 wooden skewers (6-8-inch)
- 6-quart Dutch oven
- 12-ounce tall drinking glass
Instructions
- Whisk cornmeal, 1 cup of flour, baking powder, sugar, salt, baking soda, and cayenne together in larger bowl.
- In separate bowl, whisk buttermilk and eggs together. Slowly whisk the buttermilk mixture into cornmeal mixture until combined. Let batter site at room temperature until needed; it will thicken slightly.
- Meanwhile, heat oil in Dutch oven over medium-high heat to 350 degrees.
- Set wire rack in rimmed baking sheet. Thread hot dogs onto wooden skewers. Spread remaining 1/2 cup flour into shallow dish. Dredge hot dogs in flour, brushing off excess.
- Just before oil is hot, stir batter to recombine. Transfer half of batter to tall drinking glass.
- Working with 1 hot dog at a time, submerge in batter using skewer as handle, and twirl to coat completely.
- Remove hot dog from batter allowing excess batter to drip back into glass, and add to hot oil; repeat immediately with 3 more hot dogs.
- Fry hot dogs, turning occasionally with tongs, until deep golden, 4-6 minutes; transfer to wire rack. Repeat with remaining batter and hot dogs, adjusting heat as needed to maintain temperature.
Notes
Do not use stone-ground or coarsely ground cornmeal. Quaker cornmeal should work fine.
Hot dogs come in a variety of package sizes. You will probably have enough batter to make 12 hot dogs, if desired.