 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, Just like the Iowa State Fair! When he bit into one, he acknowledged that it was even better. Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilkcornmeal coating fries up to a thick, fluffy shelldelicious with mustard or ketchup and a frosty root beer on the side. Ingredients:
8 hot dogs |
1/2 cup plus 3 tablespoons all-purpose flour, divided |
about 8 cups vegetable oil, divided |
1 1/2 cups cornmeal |
1 1/2 teaspoons baking powder |
1 teaspoon sugar |
1/2 teaspoon baking soda |
1/8 teaspoon cayenne |
2 large eggs |
1 1/4 cups well-shaken buttermilk |
accompaniments: ketchup and mustard |
Directions:
1. 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.
2. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
3. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
4. Transfer some of batter to a tall glass, filling it almost to the top.
5. Working in batches of 2 or 3, 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 corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
|
|