How to make it
8 steps. Take it one step at a time.
Whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
Whisk together the egg, milk, and honey
In a separate medium bowl, whisk together the egg, milk, and honey until well combined.
Pour the wet ingredients
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and very thick. Transfer the batter to a tall glass and let it rest for 10 minutes.
10 minWhile the batter rests, pat the hot dogs completely dry
While the batter rests, pat the hot dogs completely dry with paper towels. Insert a wooden skewer into each hot dog. Lightly dust each hot dog with cornstarch to ensure the batter adheres.
Heat about 4 inches of vegetable oil
Heat about 4 inches of vegetable oil in a large pot or deep fryer to 350°F (177°C).
Dip each hot dog straight down
Dip each hot dog straight down into the glass of batter, swirling it slightly to ensure it is completely coated. Lift it out and let the excess batter drip off for a second.
Carefully lower the coated hot dog
Carefully lower the coated hot dog into the hot oil. Fry 2-3 at a time for 3-5 minutes, turning occasionally, until golden brown on all sides.
5 minRemove with tongs
Remove with tongs and drain on paper towels. Serve warm with mustard or ketchup.
A little kitchen wisdom
Ensure the hot dogs are very dry before dipping them in the batter so it sticks properly. Using a tall glass to dip makes the process much cleaner and results in a more even coating.
