Corn Dog Tots

Line a baking sheet with paper towels and set aside. (You’ll use it for draining the corn dogs after frying.)

Pour your oil into a cast iron skillet or Dutch oven, until it reaches about 3-inches up the sides of the pot or skillet. Heat oil until your thermometer reads 340 F. Note: I usually wing fried recipes and don’t use a thermometer, but this is actually important. If the oil is too hot the corn dog will cook quickly resulting in the batter being gooey on the inside.

In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt and cayenne. Set aside.

In a measuring cup, measure out the buttermilk and crack the egg into it; beat until combined. Pour the wet ingredients into the dry, all at once, and mix until combined. (Note: If you step away from the batter for a few minutes, it might thicken up on you. If so, simply add a teaspoon of buttermilk at a time until it becomes the right consistency.)

Pour the cornstarch into a small bowl. One by one, lightly coat each hot dog medallion with the cornstarch. When the oil is hot, using a fork or skewer, dip the hot dogs in and out of the batter, allowing any excess batter to run off. Immediately place the corn dog tots into the hot oil. Cook for 1-2 minutes on each side, until golden brown. Transfer to the paper towel lined baking sheet to drain. Place the baking sheet in a warm oven until you’ve cooked all of the tots.