Corn Dogs
Photo: Annabelle Breakey; Styling: Basil Friedman
These are daintier, fluffier versions of those carnival behemoths, but they still go great with mustard and ketchup.
How to Make It
Step 1
1
Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
Step 2
2
In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
Step 3
3
Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
Step 4
4
Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
Ingredients
1 cup cornmeal
3/4 cup flour
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cayenne
2 tablespoons plus 1 tsp. sugar
1 1/4 cups buttermilk
4 cups vegetable oil
Toothpicks
16 ounces package mini sausages
Directions
Step 1
1
Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
Step 2
2
In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
Step 3
3
Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
Step 4
4
Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
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