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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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
How to Make It
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.
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.
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