This is a classic fair treat that you can easily make at home! Mix together a quick cornmeal batter, dip the hot dogs, and fry.
For the Corn Dog Batter:
3/4cupall purpose flour
For the Corn Dogs:
1/4cupall purpose flourfor rolling
Preheat the fryer to 350F.
To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg.
In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may overmix). Transfer the batter to a tall glass.
Skewer the hot dogs onto wooden sticks and roll the hot dogs in enough flour to coat, then shake the excess off.
Dip the floured hot dogs into the tall cup of batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. Depending on size, you might need to make two or three batches. The corn dogs are ready when the exterior is golden brown.
Serve promptly with ketchup and mustard if desired, and enjoy!
Recipe adapted from Cook's Country.*In whatever vessel you cook in, you will want the fat to come up a few inches in the pan. You will likely need about 6 cups of tallow or oil.Leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: You may freeze fully cooked corn dogs by placing in an airtight container in the freezer for up to 2 months.Reheating: If reheating from frozen, either microwave for 60 seconds until warmed through, or warm in a 300F oven for 15 minutes. If reheating from thawed, microwave for 30 seconds, or warm in a 300F oven for 10 minutes.