Ingredients
Scale
- Oil for frying (vegetable, corn, sunflower, canola)
- 1 cup (240 ml) whole milk
- 1 large egg
- 1 cup (140 g) all purpose flour
- 1 cup (150 g) yellow cornmeal
- 4 tbsp white granulated sugar
- 3½ tsp baking powder
- ¼ sp salt
- 8 hot dogs
- 8 wooden skewers
Instructions
- Pre-heat oil to 350ºF (180ºC). You can pre-heat it on the stove on medium to medium high heat.
- Whisk the milk and the egg and set aside.
- In a medium bowl, mix the flour, cornmeal, sugar, baking powder and salt. Slowly add the egg mixture and mix until smooth. Pour the batter into a large glass and set aside.
- Dry the hot dogs with a paper towel and insert the skewers starting at one end and stopping right before it reaches the other end. Do this with every hot dog.
- Dip each hot dog in the batter and make sure it’s completely covered. If you notice that your batter is too dry, you can add a bit more milk to thin it out.
- Fry the hot dogs in the pre-heated oil for 3-5 minutes or until golden brown. Make sure you turn them over so they don’t burn. Fry in batches of 2-3 hot dogs so the temperature of the oil doesn’t go down too quickly. Drain the corn dogs on paper towels and let them cool slightly before serving.