Homemade Corn Dogs

Ingredients

• Fischer's Jumbo Franks
• 1 quart canola oil
• 8 8-inch skewers
• 1 c. plain yellow cornmeal
• 1 c. all-purpose flour
• 2 Tbsp. sugar
• 2 Tbsp. cornstarch
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 1/2 c. whole buttermilk
• 1 large egg

Directions

1. Heat oil in a large Dutch oven or pot to 350 degrees F over medium heat. While the oil heats up, insert the skewers into the hot dogs, leaving at least 2 inches exposed at the end.
2. In a medium bowl, whisk cornmeal, flour, sugar, cornstarch, baking powder, salt, buttermilk and egg until a smooth batter is made. Pour batter into a tall glass that will submerge the hot dogs.
3. Dip hot dogs, one at a time, into the glass. Immediately drop hotdogs into the oil. Fry in batches of 2 corndogs at a time, 2 minutes in the oil, turning constantly. Let cool on a wire rack set over a baking sheet. Continue until all hotdogs have been fried.
4. Enjoy!