Home-made hand dipped corn dogs covered with a thick cornbread coating and fried to golden brown perfection. The batter fries up quickly creating a puffy and lightly crisped cornmeal crust! These delicious treats will transport you back to being a kid at the state fair.
Prep Time: 15 minutes
Cook Time: 3-5 minutes
Yield: 12 corndogs
Pat hot dogs completely dry with paper towels, then skewer with wooden skewers or wooden popsicle sticks and set aside.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375° while preparing the batter.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, black pepper, and cayenne. Then whisk in buttermilk and eggs mixing until just combined.
Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 at a time, until golden, about 3-4 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel-lined plate. While still hot, sprinkle with Creole seasoning. Fry remaining hot dogs, letting oil come back to temperature between batches.
Serve with ketchup and mustard.
Rad Remix of Cheesy Stuffed Corn Dogs: Prepare 8-ounce ball of fresh mozzarella by cutting into sticks ¼ -inch wide and 4-inches long. When skewering the hot dogs, carefully hollow the hot dogs with the skewers and carefully stuff them with fresh mozzarella.