Ingredients
- Vegetable oil, for frying
- 1/4 cup cornstarch
- 1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes
Directions
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.
In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.
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By calibum01
Fort Myers, FL
on April 02, 2012
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Loved this recipe. Ladies! if you want your batter to STICK, dry the hot dog first with a paper towel!
By bbriggs6
Toronto
on March 06, 2012
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I tried this recipe last night and it didn't work for me. I couldn't find corn meal mix, so I had to use straight corn meal. I followed the recipe exactly, and went to dip the hot dogs in the batter, and the batter slid right off! I even tried rinsing the corn starch off and dipping again, same result. I did manage to get some of the batter to sort of stay on the hot dog and I fried it, but it didn't taste very good, not like other corn dogs I've had. At that point, I gave up and threw away the batter and put the hot dogs away. Very disappointing. Thanks Paula, but it just didn't work.
By mandyree
santa anna, TX
on February 06, 2012
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Delicious! So much better than store bought! Will have to make them more often!
Read all 46 reviews