Homemade Corn Dogs

Heat the canola/vegetable oil in a large pot or Dutch oven, until it reaches 375 F. Also, preheat the oven to 250 F. Line a cooling rack with paper towels and place on top of a baking sheet. Place the cooling rack next to the pot of oil.

In a medium bowl, whisk together the cornmeal, all purpose flour, salt, pepper, sugar and baking powder. Make a well in the center of the ingredients and add the egg, milk and honey. Mix until all the ingredients are fully incorporated and the batter is smooth.

Roll the hot dogs on a paper towel in order to get rid of the excess water. Place a lollipop stick in the center of the cut-end of each hot dog. Grab one hot dog by the lollipop stick and carefully dip it into the batter, making sure to cover the hot dog completely. Carefully lower it into the hot oil. Repeat with 3 more dogs, that way you have 4 hot dogs in the hot oil at once. Allow the corn dogs to cook until they turn a golden brown, about 4-5 minutes. Make sure you carefully turn the hot dogs so they cook evenly in the oil.

Using a slotted spoon, carefully remove 1 corn dog from the hot oil at a time and place on the paper towels. Repeat frying the corn dogs four at a time, until you run out of hot dogs or batter.

Once you have finished frying and draining all of the corn dogs, place the corn dogs in the oven to quickly warm them up.

Serve immediately with ketchup and mustard for dipping.

These last up to 1 week in a sealed container in the refrigerator. To heat them up place the corn dogs in a 250 F until they are warm inside and out.

* You can make these as normal, full-sized corn dogs by following the same method as above just not cutting the hot dogs in half.

Recipe adapted from Bakingdom.