You need a deep-fat thermometer to get the oil temperature right. If you have any batter leftover, drop it into the hot oil by the spoonful to make hush puppies.
|Vegetable oil (for deep fat frying)|
|6||hot dogs, halved horizontally|
|3/4||cup yellow cornmeal|
|1||teaspoon baking powder|
|Salt, to taste|
|2||tablespoons butter, melted|
1. In a deep, heavy-bottomed pot, heat 6 inches of oil until it reaches 350 degrees on a deep-fat thermometer.
2. In a bowl, toss the hot dogs and cornstarch to coat them all over. Place each piece on a 10-inch wooden skewer.
3. In an electric mixer (with a paddle attachment if you have one), combine the cornmeal, flour, sugar, baking powder, and a generous pinch of salt. Beat just to mix.
4. Add the milk, egg, and butter. Mix on medium speed for 20 seconds or until smooth. Pour batter into a tall container in which you can dip the hot dogs (a drinking glass works).
5. When the oil is hot, dip 1 hot dog into the batter and lift up, gently shaking off any drips at the bottom but leaving a thick, even coating. Dip the hot dog into the hot oil and hold it until the batter begins to bubble and you feel it start to float — that will take about 10 seconds.
6. Let go of the stick and let the corn dog float horizontally in the oil. Cook for 2 to 3 minutes, turning occasionally with tongs, until the corn dog is evenly browned.
7. Remove from oil and drain on paper towels. Repeat with remaining hot dogs; cooking no more than 2 or 3 corn dogs at a time.