Deep-fried, hand-held, and delicious with a smear of mustard, corn dogs are quintessential summertime fair food. This version boasts a flavorful batter spiked with cayenne and flavored with tangy buttermilk. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.
Ingredients
- 1 cup flour
- 2⁄3 cup yellow cornmeal
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. dry mustard
- 1⁄4 tsp. cayenne
- 1 tsp. kosher salt
- 3⁄4 cup milk
- 1⁄4 cup buttermilk
- 1 egg, lightly beaten
- Canola oil, for frying
- 8 6″ hot dogs
- Prepared yellow mustard, for serving
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Instructions
Step 1
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder and soda, dry mustard, cayenne, and salt. Add milk, buttermilk, and egg, and whisk until smooth; set batter aside. Pour oil to a depth of 2″ into an 8-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Skewer 1 hot dog with a wooden skewer, and dip into batter; fry until golden brown, about 3 minutes. Using tongs, transfer corn dog to paper towels to drain; repeat with remaining hot dogs and batter. While hot, brush corn dogs with mustard, if you like.
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