- Prepare the Hot Dogs:
- Insert wooden skewers or sticks into each hot dog, leaving enough to use as a handle.
- Make the Batter:
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs.
- Heat the Oil:
- In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C) over medium heat. Use a thermometer to monitor the temperature.
- Coat the Hot Dogs:
- Dip each hot dog into the batter, rotating it to coat evenly. Allow any excess batter to drip off.
- Fry the Corn Dogs:
- Carefully place the coated hot dogs into the hot oil, one or two at a time depending on the size of your skillet. Fry for about 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Drain and Serve:
- Remove the corn dogs from the oil using tongs or a slotted spoon. Place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the homemade corn dogs warm, optionally with mustard or ketchup for dipping.
Tips:
- Skewer Tips: Make sure to leave enough skewer or stick out of the hot dog to hold onto comfortably while eating.
- Batter Consistency: If the batter becomes too thick as you work, you can add a splash of milk to thin it out.
- Variations: Experiment with different types of sausages or hot dogs, and consider adding spices like paprika or chili powder to the batter for extra flavor.
Enjoy these homemade corn dogs as a nostalgic treat or a fun meal for the family. They’re sure to be a hit at any gathering!