Corn Dogs

• 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
• 8 wooden ice-pop sticks
• a deep-fat thermometer
• Accompaniments: ketchup and mustard
• mustard

1. 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 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
2. Heat 3 inches oil to 350u0b0F in a deep 3-quart heavy pot over medium-high heat.
3. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
4. Transfer some of batter to a tall glass, filling it almost to the top.
5. 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 350u0b0F and refill glass with batter between batches.

flour, vegetable oil, cornmeal, baking powder, sugar, baking soda, cayenne, eggs, wellshaken buttermilk, grill pan, thermometer, ketchup, mustard

Taken from www.epicurious.com/recipes/food/views/corn-dogs-358055 (may not work)