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Curly Corn Dogs

Jeremy Jackson always eats corn dogs at the Iowa State Fair: They're deep-fried to order. Here, he adapts the recipe by quartering the hot dogs lengthwise, dipping them in batter, then skillet-frying them in a shallow pool of oil. The hot dogs curl as they cook and become wonderfully crunchy.

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  • Total Time:
  • Servings: 8

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  • 1 1/3 cups fine cornmeal
  • 2/3 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/4 cup honey
  • Vegetable oil, for frying
  • 8 hot dogs, quartered lengthwise
  • Mustard, for serving


  1. Preheat the oven to 300°. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper and onion powder. In another bowl, whisk the eggs, then whisk in the milk and honey. Using a rubber spatula, fold the dry ingredients into the wet until just blended. Let the batter stand for 15 minutes.
  2. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Set a large rack over a large, rimmed baking sheet. Dip 4 hot dog strips in the batter to coat, then slip them into the hot oil. Fry over moderate heat until browned and crisp, about 2 minutes. Transfer to the rack to drain; keep the corn dogs warm in the oven while you finish frying. Repeat, frying up to 6 strips at a time. Serve hot, with mustard.
Contributed By Published August 2005

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