Crisp Cornmeal-Battered Corn Dogs

What you need

• 1 l (1 quart) vegetable oil, for frying
• 140 g (1 cup) fine yellow cornmeal
• 125 g (1 cup) all-purpose flour, plus 2 tbsp for dusting
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 large egg
• 240 ml (1 cup) buttermilk, plus 1-2 tbsp if needed
• 2 tbsp honey
• 8 hot dogs
• 8 wooden skewers

Method

Restated from the original video

1. 1

   Pour the oil into a deep, heavy pot to a depth of at least 8 cm (3 in) and heat it to 175 °C (350 °F).

2. 2

   Whisk the cornmeal, 125 g of flour, sugar, baking powder and salt in a large bowl.

3. 3

   Add the egg, buttermilk and honey and stir until smooth. The batter should coat a spoon thickly but still pour; thin it with a little more buttermilk if needed.

4. 4

   Pour the batter into a tall drinking glass and let it rest for 10 min.

5. 5

   Pat the hot dogs dry and push a skewer about halfway into each one.

6. 6

   Roll the hot dogs in the remaining 2 tbsp of flour and tap off the excess so the batter grips.

7. 7

   Dip one hot dog into the glass, twist it to coat evenly up to the stick, and let the excess drip off.

8. 8

   Lower it into the oil and fry 2 at a time, turning with tongs, until deep golden all over, 3-5 min.

9. 9

   Drain on paper towels and let the oil come back to 175 °C (350 °F) before the next batch.

10. 10

    Serve hot.

Imported from yellowblissroad.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.