# What You Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden skewers or popsicle sticks
→ Cornmeal Batter
03 - 1 cup yellow cornmeal
04 - 1 cup all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ For Frying
11 - 6 cups vegetable oil for deep frying
# Directions:
01 - Pat hot dogs completely dry with paper towels. Insert a wooden stick into each hot dog, pushing about two-thirds of the way through to create a secure handle.
02 - Pour vegetable oil into a deep fryer or large heavy pot. Heat to 350°F.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
04 - In a separate bowl, beat whole milk, large eggs, and vegetable oil until well blended.
05 - Pour wet ingredients into dry ingredients. Whisk until batter is smooth and thick, with no lumps remaining.
06 - Transfer batter to a tall glass, making it easier to fully coat each hot dog.
07 - Dip each hot dog into batter, turning to coat completely. Allow excess batter to drip off briefly.
08 - Carefully lower 2-3 battered hot dogs into hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
09 - Remove corn dogs with tongs and drain on paper towel-lined plate. Serve immediately with ketchup and mustard.
