Corn Dogs: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes8 corn dogs

Active time:15 min
Start to finish:45 min

September 2009

When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, “Just like the Iowa State Fair!” When he bit into one, he acknowledged that it was even better. Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell—delicious with mustard or ketchup and a frosty root beer on the side.

8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups well-shaken buttermilk

Equipment:

a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer
Accompaniments:

ketchup and mustard

Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 Tbsp flour on another plate and roll hot dogs in flour to coat, shaking off excess.
Heat 3 inches oil to 350°F in a deep 3-qt heavy pot over medium-high heat.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 Tbsp vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 tsp salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
Transfer some of batter to a tall glass, filling it almost to the top.
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.