Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 8

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. Plus: More Appetizer Recipes and Tips

How to Make It

Step 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.

Step 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.

You May Like