Corn Dogs

Place a layer of vegetable oil into a skillet and heat to 375 degrees F. I used a candy thermometer to monitor my oil temperature.

Into a large bowl add the milk, eggs, and ¼ cup vegetable oil. Whisk to combine. Set aside.

Into a separate bowl add: salt, sugar, 1 ½ cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

Insert chopsticks half way into each hot dog (be careful not to pierce all the way through the hot dog).

On a plate add enough flour to dredge hot dogs. Dredge hot dogs in flour and then dip them into batter mixture. Carefully place battered hot dogs into the hot oil. Do not crowd pan. I did mine 2 at a time. Cook until golden, turning so they’re evenly browned on all sides. Transfer corn dogs to a plate lined with paper towels to absorb excess oil. Continue until you have desired amount of corn dogs.

Note: I’m sure this would have been enough batter to do a total of 16 hot dogs. But this time, we added more sugar to the extra batter and fried it up by itself – and it was delicious.