Corn Dogs
While it’s called a Cozy Dog when driving through Springfield, this hot dog on a stick is a popular treat along Route 66, as well as at fairs and sporting events. Adapted from natashaskitchen.com
Servings 12
Ingredients
- 1 quart vegetable oil
- 1-1/2 cups fine yellow cornmeal
- 1-1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1-3/4 cups buttermilk
- 1 egg
- 12 hot dogs
- 12 wooden skewers
Instructions
- Pour 3 inches of oil into a large pot and heat to 340 F over medium heat.
- Whisk together cornmeal, flour, sugar, baking powder, salt and pepper.
- Separately, whisk together buttermilk and egg.
- Combine wet and dry ingredients and pour into a tall glass.
- Pat hot dogs dry with paper towels and insert a stick into each.
- Dip hot dogs in the batter to coat. Let excess drip off.
- Using tongs, carefully hold the corn dog by the stick and submerge it in the hot oil for a few seconds to let it seal so it doesn’t stick to the bottom of the pot, and drop it in the oil.
- Fry in batches (2 to 3 at a time) for 3 minutes or until browned. Drain on paper towels.
