Corn Dogs

• 1 1/2 cups fine yellow cornmeal
• 1 cup all-purpose flour, plus more for dredging
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon mustard powder
• Kosher salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons peanut oil, plus more for frying
• 8 hot dogs

1. Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl.
2. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth.
3. Pour the batter into a tall drinking glass, reserving any extra batter.
4. Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish.
5. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer.
6. Dredge the hot dogs in flour, tapping off the excess.
7. Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil.
8. Fry, turning, until golden, 4 to 5 minutes per batch.
9. (Refill the glass with batter as needed.)
10. Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
11. Photograph by Jonathan Kantor

yellow cornmeal, flour, sugar, baking powder, mustard powder, kosher salt, milk, eggs, peanut oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-dogs-recipe2.html (may not work)