Time for Corn Dogs

Homemade Corn Dogs

2 cups of yellow or white cornmeal
1/2 cup of flour plus more for dusting the hot dogs
1 heaping tsp baking powder
1 teaspoon of salt
1 egg, slightly beaten
2 cups of buttermilk
a package of hot dogs (around 8)
thin sticks with pointy ends
1 quart of peanut oil

Depending on how many you're making, heat an oven or toaster oven to 350°F and line a tray with foil. Line up hot dogs on the foil so that they don't touch. Bake for 10-12 minutes or until the skins have split. (I usually just stick them in when the oven is preheating, and then bake for required time when the oven is ready.)
Mix the cornmeal, 1/2 cup of the flour, baking powder and salt.
Beat the egg into the buttermilk and add mixture to dry ingredients.
Pour the batter into a tall glass or quart-sized Mason jar.
Heat peanut oil in a large pot or Dutch oven until it gets to 365°F. Or if you have one, use a deep fryer.
Remove the hot dogs from the oven and carefully skewer the hot dogs until you've still got enough stick to serve as a handle. If you use disposable chopsticks, you may need to skewer them to the end, as the chopsticks are rather long.
Put a couple of heaping tablespoons of flour on a flat plate and roll the hot dog in it until it's coated.
Dip the hot dog into the batter, pulling out carefully so that you have a good thick coating of batter, then add it to the oil.
Cook for three minutes, turning occasionally (if you're using a deep fryer, you can skip the turning). Drain on paper towels. Serve immediately.

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