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Categories:Viewed: 105 - Published at: 5 years ago
Ingredients
- 1 13 cups fine cornmeal
- 23 cup all-purpose flour
- 2 12 teaspoons baking powder
- 1 teaspoon salt
- 12 teaspoon fresh ground pepper
- 12 teaspoon onion powder
- 2 large eggs
- 1 12 cups milk
- 14 cup honey
- vegetable oil, for frying
- 8 hot dogs, quartered lengthwise
- mustard, for serving
Method
- Preheat the oven to 300.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper and onion powder.
- In another bowl, whisk the eggs, then whisk in the milk and honey.
- Using a rubber spatula, fold the dry ingredients into the wet until just blended.
- Let the batter stand for 15 minutes.
- In a large, deep skillet, heat 1/2 inch of vegetable oil to 350.
- Set a large rack over a large, rimmed baking sheet lined with newspaper or paper towels.
- Dip 4 hot dog strips in the batter to coat, then slip them into the hot oil.
- Fry until browned and crisp, about 2 minutes.
- Transfer to the rack to drain; keep the corn dogs warm in the preheated oven while you finish frying.
- Repeat, frying up to 6 strips at a time.
- Serve hot, with mustard.
