One of the most important parts of the corn dog is the batter. You can go classic with cornmeal and buttermilk or you can kick it up with herbs and spices.
One of the biggest challenges in making corn dogs is keeping the batter in place before you dip dog in the hot oil. To help with adherence, dry hot dogs with paper towels then dip them in flour, being sure to shake off any excess so only a light coating remains. Be sure to insert a stick in the bottom of each dog before or after you flour.
One of the easiest ways to do it is to fill a tall narrow container, like a wide-mouthed mason jar, about three-fourths full with the batter (don't fill it up all the way or the batter will overflow when you dip). Simply dip each hot dog into the jar, swirling it around to make sure the entire dog is covered. Lift out of batter and allow excess batter to drip off.
Quickly dunk each battered dog into hot oil, stick and all, and cook 4 to 5 minutes per side or until each side is golden brown. You will have to flip the dogs because they will most likely float to the top and only the underside will get cooked.
Once the dogs are cooked, remove them carefully with tongs, and let them drain on paper towels. Let cool for at least 5 minutes before biting in.
Once you master your corn dog making technique, add a little goumet flair.
Gourmet variations on the corn dog:
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