Corn Dogs

By jeaklor

These corn dogs are so good they don't need any accompaniments. They hold there own without any extras wonderfully.

Ingredients

• 1 cup buttermilk
• 2 eggs
• 1/3 cup dill pickle relish
• 3 tablespoon prepared yellow mustard
• 2 dashes Tabasco sauce
• 1 1/4 cups all-purpose flour
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 package all-beef hot dogs (16-ounces)
• 2 quarts vegetable oil

Preparation

Step 1

Heat oil in a 7 to 8 quart pot over medium-high to 375°F.

Combine buttermilk, eggs, relish, mustard, and Tabasco in a bowl.

In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick.) Whisk mixture until smooth again; transfer to a tall cup.

Halve hot dogs crosswise. Insert popsicle sticks into cut ends of hot dogs.

Dip dogs into batter, coating entirely.

Fry dogs in batches of 4 until golden, 5 to 7 minutes; drain on a paper-towel-lined baking sheet.