Recipe by Deb G
No need to have skewers for these! Leftover batter can be refrigerated and used for a couple of days. One son likes them better made with the leftover batter. I have never cooked a whole pack of hot dogs in one session, so I don't know how long that would take. Cooking time is estimated for one serving. Recipe from The Southern Living Cookbook. Update: there was a question about the two listed amounts of sugar. The recipe is correct as shown. I put 1 T plus 1 tsp of sugar in the batter.
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 egg
- 1 -1 1⁄4 cup buttermilk
- 1⁄2 teaspoon baking soda
- 8 -10 hot dogs (each cut into 6 or 8 pieces)
- peanut oil (for frying)
Directions See How It's Made
- In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
- In a small bowl, combine the egg and buttermilk.
- Add wet ingredients to the dry ones.
- Add 1/4 cup buttermilk if batter is too stiff.
- Immerse 6 or 8 hot dog pieces at the time in the batter.
- In a small skillet, heat about 1 inch of oil to medium high.
- Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
- Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
- Drain on paper towels.
- Continue frying in small batches.