Corn Dogs

With all the sales and coupons going around right now, I have hot dogs coming out my ears! Made these bad boys tonight and decided they were a "must blog".


Batter:

• 1 cup yellow corn meal
• 1 cup flour
• 2 teaspoons salt
• 1 teaspoon baking power
• 1/4 teaspoon baking soda
• 2 cups buttermilk

Remaining Ingredients:

• 48 oz. bottle of frying oil (peanut or vegetable)
• 1/4 cup cornstarch (for dredging)
• 10 hot dogs (and 10 sticks)

Direction:

• Empty your bottle of oil into a deep pot. A 3 qt. pot works perfectly. Turn your stove onto high to heat up your oil. *Once your oil is hot enough to begin frying (about 375°), you'll probably want to turn down the heat, but no lower than medium-high.
  
• Mix together all your batter ingredients in a bowl with a whisk and set aside.
  
• Dry the juice off your hot dogs by rolling them across a paper towel. Place the cornstarch in a shallow dish, then roll the hot dogs in it. Tap off any excess, then insert the sticks.
• Pour your batter into a large drinking glass.
• One at a time, dip your hot dogs into the batter, coat well, then slowly place in oil. Fry only a couple at a time, for up to 5 minutes, until your batter has turned into that beautiful golden color.
• Place a cooling rack to dry/cool while you finish frying the rest.
• *If you have leftovers, reheat them simply by baking them in the oven at 400° for 10 minutes.