corn dogs

Ingredients

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 1/2 cups milk
• 2 large eggs
• 1 pound hot dogs
• 1 1/2 cups vegetable oil, for frying
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together cornmeal, flour, salt, and paprika.
2. In a separate bowl, whisk together milk and eggs.
3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
4. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
5. Thread a hot dog onto each soaked wooden skewer.
6. Dip each skewer into the cornmeal mixture, ensuring it's fully coated.
7. Carefully lower the corn dogs into the hot oil, frying for 6-8 minutes, turning occasionally, until golden brown and cooked through.
8. Remove corn dogs with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Notes

• Soaking the wooden skewers in water for 30 minutes prevents them from burning in the hot oil.
• For extra crispy corn dogs, you can double-fry them: Fry for 5 minutes at 325°F (163°C), then increase the temperature to 350°F (175°C) and fry for another 3-5 minutes.
• Serve warm with your favorite dipping sauces, such as ketchup, mustard, or BBQ sauce.
• Store leftover corn dogs in an airtight container in the refrigerator for up to 3 days.