Corn Cob Puppies (corn Dogs)

Ingredients

• Servings: 8
• 8 bun-length hot dogs (such as gwaltney® bun sized jumbo franks)
• 1 quart vegetable oil for frying
• 2 cups all-purpose flour
• 1 cup corn meal
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons white sugar
• 2 tablespoons bacon drippings
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1 pinch garlic powder
• 8 sturdy bamboo skewers

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place hot dogs into a large pot of simmering water and keep hot.
• heat vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes.
• remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat.
• roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. drain corn dogs on paper towels to blot excess oil.