Makes 8 servings
These corn dogs are a little bit different than the fluffy, cakey kind you find at your county fair. In this version, the cheesy coating is not sweet and is all crunch! If you find your coating is a little too thick or thin, just add buttermilk or cornmeal until you have the right consistency for dipping.
- 1 1/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 oz aged Cheddar cheese, grated
- 1 egg
- 1 1/2 cup buttermilk
- 8 hot dogs
- 8 bamboo skewers, 8 in
- All-purpose flour, as needed
- Vegetable oil, as needed for frying
- Ketchup, as needed for serving
- Fill a heavy bottomed saucepan with enough oil to make a 2-inch layer. Heat until a deep-fry thermometer registers 350°F.
- Meanwhile, in a medium bowl, combine the cornmeal, baking powder, salt, and cheese. Toss to combine, using your fingers to rub the cheese into the dough to break up any clumps. In a separate bowl, mix the egg and buttermilk. Add the egg mixture to the cornmeal mixture and stir to combine.
- Skewer the hot dogs, allowing at least 4 in of the skewer to protrude.
- Dip the hot dog into the flour and shake off all excess.
- Dip the hot dog into the corn batter and allow excess to drip off. Carefully lower into the oil and fry until golden brown, 2 to 3 minutes. Remove with tongs and transfer to a towel-lined plate.
- Serve immediately with ketchup (or mustard, if you prefer).