Corn Dogs

Method

1. 1

   Heat 3" vegetable oil to 350°F in a deep 3-qt. heavy pot over medium-high heat.

2. 2

   Put 3 Tbsp. all-purpose flour (23 g) on a plate and working one at a time, roll 8 hot dogs in flour to coat, shaking off excess. Insert a 6–8" skewer into each hot dog.

3. 3

   Whisk ½ cup (63 g) all-purpose flour, 1½ cups yellow cornmeal, 1½ tsp. baking powder, 2 tsp. sugar, ½ tsp. baking soda, a pinch of cayenne pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine, about 30 seconds. Add 2 large eggs and 1¼ cups well-shaken buttermilk to dry ingredients and whisk until smooth. Transfer some of the batter to a tall glass, filling it almost to the top.

4. 4

   One at a time, dip hot dogs into glass of batter to coat (adding more batter as necessary). Fry corn dogs in batches of 2–3, turning occasionally, until batter is cooked through and golden brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F. Repeat with remaining hot dogs. Editor’s note: This recipe for corndogs was first printed in the September 2010 issue of ‘Gourmet.’ Head this way for more of our favorite recipes for Memorial Day →

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