Best corn dog

INGREDIENTS

12 

hot dogs

1 c. 

all-purpose flour

3/4 c. 

cornmeal

3 tbsp. 

granulated sugar

1 tsp. 

baking powder

1 tsp. 

kosher salt

1/2 tsp. 

baking soda

1/4 tsp. 

freshly ground black pepper

1/4 tsp. 

cayenne pepper

1 c. 

buttermilk

2 

large eggs

Vegetable oil

Ketchup, for serving

Mustard, for serving

DIRECTIONS

1. Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
2. In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches.
4. Serve with ketchup and mustard.

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