# What You'll Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden sticks or bamboo skewers
→ 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
→ Frying
11 - 6 cups vegetable oil for deep frying
# How To Make It:
01 - Pat hot dogs completely dry with paper towels. Insert wooden stick into each hot dog, pushing through center until about 2 inches remains exposed as handle.
02 - Pour vegetable oil into deep fryer or large heavy-bottomed pot. Heat to 350°F over medium-high heat. Maintain temperature throughout frying process.
03 - Whisk together cornmeal, flour, sugar, baking powder, and salt in large mixing bowl until thoroughly combined.
04 - Beat milk, eggs, and vegetable oil in separate bowl. Pour wet mixture into dry ingredients and whisk until smooth, thick batter forms without lumps.
05 - Transfer batter to tall drinking glass, making it easier to fully coat hot dogs. Batter should be thick enough to adhere but not so thick it drips off.
06 - Hold stick and dip hot dog into batter, twisting to coat entire surface evenly. Allow excess batter to drip briefly, ensuring smooth, even coating.
07 - Carefully lower 2-3 corn dogs into hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy on all sides.
08 - Remove corn dogs with tongs and transfer to paper towel-lined plate to drain excess oil. Serve immediately with ketchup, mustard, or relish.
