Dagwood Dog (Corn Dog)

Instructions

1. 1

   Pat the hot dogs completely dry with paper towels and insert wooden skewers lengthwise into each hot dog, leaving about 3 inches of skewer exposed as a handle.

2. 2

   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.

3. 3

   In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined - the batter should be thick but pourable.

4. 4

   Transfer the batter to a tall glass or jar for easy dipping. Let the batter rest for 5 minutes to thicken slightly.

5. 5

   Heat oil in a deep pot or fryer to 375°F (190°C). The oil should be deep enough to fully submerge the hot dogs.

6. 6

   Dip each skewered hot dog into the batter, rotating to coat evenly. Let excess batter drip off for a moment.

7. 7

   Carefully lower the battered hot dog into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown all over.

8. 8

   Remove with tongs and drain on paper towels. Repeat with remaining hot dogs, allowing oil to return to temperature between batches.

9. 9

   Serve hot with ketchup, mustard, or your favorite dipping sauce.