Ingredients
1/2 cup milk
1 egg
2 tbsp. oil
1 tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
2/3 cup cornmeal
1/3 cup flour, plus more for coating
8 hot dogs Bamboo skewers
Mix buttermilk, egg, sugar, honey together in a small bowl. Pour over cornmeal and allow to soak for 30 minutes.
Take hot dogs out of the fridge, dry off and cut in half. You want the hot dogs to be room temperature when you fry them.
After the cornmeal sits for 30 minutes, add flour, salt, baking powder and baking soda. Mix well. Batter will be thick, thicker than cake or pancake batter.
Heat oil to 365ºF.
Dredge cut hot dogs into flour, shaking off excess. Insert skewer half way into hot dog.
Dip dogette into batter, lift, and slightly twist to allow excess to drip off.
Slowly insert into hot oil. Fry till golden brown, about 2-3 minutes.
Drain on paper towel.
Keep dogs crispy on wire rack over baking sheet in 200ºF oven till ready to serve. Enjoy!
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