Prep Time: 15 minutes

Cook Time: 10 minutes depending on how many batches you do

Serves: 8

Ingredients:

Oil for frying

1 C. yellow cornmeal

1/2 C. all-purpose flour

1 T. sugar

1/2 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cayenne pepper

2 large eggs

3/4 C. buttermilk

8 beef hot dogs or you can use chicken, turkey etc.

8 skewers

What to do:

Insert skewers into one end of the hotdogs, set aside.

Pour oil into a deep fryer or large heavy pot and heat to 350 degrees. Get your cooking rack ready or line a plate with paper towels.

In a large bowl whisk together all the ingredients, let rest for 5 minutes. Pour enough batter into a tall drinking glass, you will refill as needed. (I found this to be the easiest way to dip the hot dogs). Working in batches, dip each hot dog into the batter to coat, let the excess drip off, and then fry for 3 to 5 minutes or when golden brown. With a slotted spoon or long-handled tongs transfer the corn dogs to the cooling rack or plate lined with paper towel. Serve the corn dogs with ketchup and mustard if desired, and enjoy!