Texas Corn Dogs

Name: Texas Corn Dogs
Prep time: 45 min
Total time: 45 min
Ingredients: 2 2/3 cups yellow cornmeal; 1 1/3 cups all-purpose flour, plus more for hot dogs; 3 tablespoons sugar; 2 teaspoons baking powder; Coarse salt and freshly ground pepper; 4 large eggs, lightly beaten; 1 1/2 cups whole milk; Vegetable or peanut oil, for frying (about 2 quarts); 12 hot dogs

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Prep Time: 45 minutes

Total: 45 minutes

Servings: 12

Cost: $2.10 /serving

Author : Martha Stewart

Ingredients

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2 2/3 cups yellow cornmeal1 1/3 cups all-purpose flour, plus more for hot dogs3 tablespoons sugar2 teaspoons baking powderCoarse salt and freshly ground pepper4 large eggs, lightly beaten1 1/2 cups whole milkVegetable or peanut oil, for frying (about 2 quarts)12 hot dogs

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Instructions

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Step 1

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

Step 2

Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

Step 3

Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

Step 4

Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.