# What You'll Need:
→ Corn Dogs
01 - 8 hot dogs
02 - 8 wooden sticks or bamboo skewers
→ Sweet Cornmeal Batter
03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 1/4 cup (50 g) granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1 cup (240 ml) whole milk
09 - 2 large eggs
10 - 1 tablespoon vegetable oil
→ For Frying
11 - 6 cups vegetable oil for deep frying
# How to Make It:
01 - Pat the hot dogs thoroughly dry with paper towels to ensure batter adheres properly. Insert one wooden stick into the center of each hot dog, pushing about two-thirds of the way through and leaving enough exposed stick to serve as a handle.
02 - Pour vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process for even cooking.
03 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined and free of lumps.
04 - In a separate bowl, beat whole milk, eggs, and vegetable oil until fully incorporated. Pour this mixture into the dry ingredients and whisk vigorously until batter achieves a smooth, thick consistency.
05 - Pour the prepared batter into a tall glass or narrow container, making it easier to fully coat each hot dog during the dipping process.
06 - Working with one hot dog at a time, dip into the batter, rotating and twisting to ensure complete coverage from end to end. Allow excess batter to drip off briefly before frying.
07 - Carefully lower battered hot dogs into the hot oil, frying 2-3 at a time to maintain oil temperature. Cook for 3-4 minutes, turning occasionally, until exterior reaches a deep golden brown color. Remove with tongs and transfer to a paper towel-lined plate to drain excess oil.
08 - Serve immediately while hot and crispy. Accompany with classic condiments such as yellow mustard, ketchup, or sweet relish for traditional presentation.
