Homemade Corn Dogs ATK

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 8 corn dogs
• TIME 55 minutes
• Why This Recipe Works
• Homemade Corn Dogs
• Gather Your Ingredients
• 1 ½ cups yellow cornmeal
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 ½ teaspoons salt
• ½ teaspoon cayenne pepper
• 1 ¾ cups buttermilk
• 4 large eggs, lightly beaten
• 8 hot dogs
• 3 quarts peanut or vegetable oil, for frying

Instructions

1. To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs.
2. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs.
3. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.
4. Set wire rack inside rimmed baking sheet.
5. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.
6. Whisk in buttermilk and eggs until incorporated.
7. Place remaining 1/2 cup flour in shallow dish.
8. Dredge hot dogs in flour and shake to remove excess.
9. Thread hot dogs lengthwise onto eight 8-inch skewers.
10. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
11. Stir batter to recombine, then transfer half of batter to tall drinking glass.
12. Working with one at a time, submerge hot dog in glass and twirl to coat with batter.
13. Allow excess batter to drip back into glass and place corn dog in hot oil.
14. Repeat immediately with 3 more hot dogs.
15. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.
16. Transfer to wire rack.
17. Return oil to 350 degrees and repeat with remaining batter and hot dogs.
18. Serve.