1 quart vegetable or peanut oil for frying
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 ¼ cups buttermilk
Don’t have buttermilk on hand? No need to stress, use this handy substitution: add 2 tablespoons of lemon juice or white vinegar to 2 cups of milk, let stand for 5 minutes before using in the recipe. Reserve leftover “buttermilk” for pancakes or other use)
2 tablespoons butter, melted
8 hot dogs
Popsicle, long wooden coffee stirrers or craft sticks
In a large pot, heat vegetable oil to 350 degrees Fahrenheit. Be sure to use a candy thermometer to ensure the accurate temperature of oil.
In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.
Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.
Transfer batter to a tall drinking glass for easy dipping. I have found that a Disney/Starbucks ceramic tall travel mug works great. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.
Fry each dog until golden brown, about 3-4 minutes per corn dog. Put on paper towels to drain.
You can freeze what you don’t eat right away. Reheat in the oven on a baking sheet at 400 degrees for about 10-12 minutes to crisp them up.
Use can save unused batter in the travel mug by putting on the lid and storing in in the fridge for up to 3 days.
From: https://www.micechat.com/285735-copycat-disneyland-corn-dog-recipe-for-national-corn-dog-day/
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