Homemade Corn Dogs
Recipe: https://recipestripper.com/recipes/47cc75df-c048-4b93-a6f6-39101083c5de
Original source: https://homemadehooplah.com/homemade-corn-dogs/
Recipe image: https://homemadehooplah.com/wp-content/uploads/2022/07/homemade-corn-dogs-1-1200.jpg

With a light, puffy breading (and a touch of sweetness) that's fried to golden brown perfection, you'll be surprised how easy it is to make homemade corn dogs!
Yield: 10
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (plus up to 1-3 tablespoons more for consistency)
- 1 egg
- 2 tablespoons honey
- 2 quarts vegetable oil (or enough to fill skillet 2-3 inches deep, divided)
- 10 hot dogs (any type, patted dry)
- 10 wooden sticks

Instructions
1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. Add buttermilk, egg, honey, and 2 tablespoons vegetable oil (taken from 2 quarts listed in ingredients). Whisk until smooth.
3. Set bowl aside and let cornmeal batter rest for 10 minutes.
4. While batter rests, heat remaining vegetable oil in a large skillet over medium-high heat. Oil should come up at least 2-3 inches along side of pan. Using a candy thermometer, heat oil to 350°F. Line a large plate with more paper towels and set nearby. Tip: For an accurate reading, ensure thermometer does not touch bottom of pan.
5. Thread hot dogs onto wooden sticks, leaving enough space at bottom for holding. Hot dogs should be dry; dab with paper towels as needed.
6. Stir cornmeal batter and test for consistency. Batter should thickly coat a spoon but still drip slowly. If too thick, add buttermilk 1 tablespoon at a time (up to 3 tablespoons total), stirring after each addition.
7. Pour cornmeal batter into tall glass, filling about ¾ full. Dip each hot dog in cornmeal batter, twisting to coat evenly. Let excess batter drip off.
8. Holding by stick handle, gently lower coated hot dog into heated oil, releasing it just before completely submerged. Fry for 3-5 minutes, turning corndog with tongs until outside is golden brown. Transfer finished corndog to prepared paper towel-lined plate. Repeat this step with remaining hot dogs and cornmeal batter, frying in batches of 2-4.
9. Serve as desired.