Corn Dog

Quick Summary: This recipe creates classic state fair-style corn dogs by dipping skewered hot dogs in a sweet cornmeal batter and deep-frying them until golden brown.
Source: Jennifer Locklin

>> servings: 2
In a #medium bowl{}, combine @yellow cornmeal{1%cup}, @all-purpose flour{1%cup}, @salt{1/2%teaspoon}, @pepper{1/4%teaspoon}, @white sugar{6%tablespoons}, and @baking powder{1%tablespoon}. Stir in the @egg{1}, @milk{1%cup}, and @honey{1%tablespoon}. Mix until smooth.
 
Pour batter into a #tall mason jar{} or #large glass{}; set aside.
 
Preheat 3 inches of @vegetable oil{2%cups} in a #deep heavy-bottom saucepan{} over medium heat to 350 degrees.
 
Skewer the @beef frankfurters{1%16-ounce package} by inserting the #wooden skewers{8} halfway up the center of each hot dog.
 
Using a clean #paper towel{}, blot the excess moisture from the @beef frankfurters{} to dry them slightly.
 
Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.
 
Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, for about ~{3%minutes}. Drain on #paper towels{}.
 
Serve warm with yellow mustard and ketchup.