Corn Dog Batter
Batter: - 1¼ cups plain flour - 1.5 cups fine yellow cornmeal - 1/4 cup sugar - 1/4 tsp salt - 1 Tbsp baking powder - 1¾ cups buttermilk - 1 Tbsp cooking oil - 1 Tbsp honey - 1 egg
Additional: - 12 hot dogs (we used turkey) - 12 sticks (skewers or chopsticks) - Oil for frying (peanut, canola, or vegetable) - Ketchup & mustard for serving
How to Make Them 1. Heat oil to 350°F in a deep pot (2–3 inches deep).
2. Dry hot dogs and insert sticks.
3. Mix batter: - Whisk dry ingredients in one bowl. - Whisk wet ingredients in another. - Combine and whisk until smooth.
4. Dip hot dogs into batter using a tall glass. Coat fully, let excess drip off.
5. Fry: - Hold each corn dog at an angle in hot oil for 5–7 seconds to seal. - Drop in and fry 2–3 at a time for about 3 minutes, turning to brown evenly.
6. Cool on a wire rack and serve with your favorite condiments.

















