As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn dog perfection: 1) Dry the hot dogs with a paper towel before dipping them in the batter. This way, you don't need to coat them with flour or anything before dipping. 2) Make sure your batter is ICE COLD. This will make it thicker and it will resist "melting" off into the oil before it firms up from frying. 3) Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!). 4) Omit the black pepper from this recipe. It's not needed.
- ¾ c. yellow cornmeal
- ¾ c. all-purpose flour
- 1 tbsp. granulated sugar
- ¼ tsp. salt
- 1½ tsp. baking powder
- 1 egg, lightly beaten
- 2 tbsp. honey
- ¾ c. buttermilk*
- 2 tsp. vegetable oil
- 12 hot dogs
- 12 wooden skewers, candy sticks or thin popsicle sticks
- 2 quarts vegetable oil, for frying
- In a large pot or Dutch-oven, heat the 2 quarts of oil to 350 degrees.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes.
- Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they're fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).
Source of Homemade Honey Corn Dogs Recipe @lifemadesimplebakes.com,
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