Corn Dogs with Spiced Batter


8 hot dogs
1/2 Cup plus 3 Tbsp all-purpose flour, divided
About 8 Cups vegetable oil, divided
1-1/2 Cups cornmeal
1-1/2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/8 tsp Cayenne Pepper
1-1/2 Tbsp Pig Powder
2 large eggs
1-1/4 Cups well-shaken buttermilk

You will also need: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer

Best when served with Denise’s Mustard!


Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.

Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.

Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, Pig Powder, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.

Transfer some of batter to a tall glass, filling it almost to the tipy-top.

Dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

Serve with your favorite mustard.

Yield: 8 corn dogs