Instructions

1. 1

   Pat hot dogs very dry with paper towels to ensure batter sticks properly.

2. 2

   Insert wooden skewers about three-quarters of the way into one end of each hot dog.

3. 3

   Heat 6-8 cups vegetable oil in large pot to 350-375°F (175-190°C).

4. 4

   Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in large bowl.

5. 5

   In separate bowl, beat egg and whisk in buttermilk until combined.

6. 6

   Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are okay).

7. 7

   Transfer batter to tall, narrow glass or pitcher for easy dipping.

8. 8

   Dip skewered hot dog into batter, rotating to coat completely. Let excess drip off.

9. 9

   Carefully lower battered hot dog into hot oil. Fry 1-2 at a time to avoid overcrowding.

10. 10

    Fry for 2-3 minutes, turning occasionally, until deep golden brown and crispy.

11. 11

    Remove from oil and drain on wire rack over paper towels.

12. 12

    Repeat with remaining hot dogs.

13. 13

    Serve immediately with ketchup, mustard, or other favorite dipping sauces.