Prep the Hot Dogs

1. Start by drying the hot dogs with paper towels. Skewer them with wooden sticks, ensuring the sticks are centered and inserted about halfway up each hot dog.

Prepare the Batter

1. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, beat the egg, then mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should coat the hot dogs well. If it’s too thick, add more buttermilk as needed.

Heat the Oil

1. Pour vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to fully submerge the corn dogs.
2. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature, as precise heat is crucial for perfect cooking.

Dip and Fry

1. Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it’s completely coated. Let the excess batter drip off, then gently lower it into the hot oil.
2. Fry the corn dogs in batches if necessary to avoid overcrowding. Cook for about 2–3 minutes or until golden brown and crispy.

Drain

1. Once cooked, remove the corn dogs from the oil using a slotted spoon. Drain them on paper towels to absorb any excess oil.

Serve & Enjoy

1. Serve your corn dogs hot with your favorite condiments, such as ketchup, mustard, or mayonnaise.