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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.
       See Full recipe here
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