Iowa State Fair Corn Dogs From Gourmet Magazine

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 8 hot dogs
• 3 tablespoons flour
• 1/2 cup flour
• 1 1/2 cups cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon cayenne
• 2 large eggs
• 1 1/4 cups buttermilk, well shaken
• oil, for frying

Recipe

• 1 insert a wooden stick into each hot dogs. put 3 t flour on a plate and roll hot dogs in flour to coat, shaking off excess.
• 2 heat 3 inches oil to 350 degrees f in a deep pot over medium high heat.
• 3 whisk together cornmeal, 1/2 c flour, 2 t oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. add eggs 1 at a time, whisking well after each addition. whisk in buttermilk.
• 4 transfer some of batter to a tall glass, filling it almost to the top.
• 5 working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. add more batter to glass if necessary. fry, turning occasionally until golden brown all over, about 2-3 minutes.
• 6 transfer corn dogs to paper towels to drain. repeat until all hot dogs are done.
• 7 you may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. or you can open another package of hotdogs and fry 4-5 more.