Ingredients for Corn Dogs

• 8 hot dogs

• 60g plus 3 tablespoons plain flour, divided

• About 1925ml vegetable oil, divided

• 350ml cornmeal

• 1 1/2 teaspoons baking powder

• 1 teaspoon sugar

• 1/2 teaspoons bicarbonate of soda

• 1/8 teskedar cayennepeppar

• 2 large eggs

• 300ml well-shaken buttermilk

• Equipment: a grill pan

• 8 wooden ice-pop sticks

• a deep-fat thermometer

• 8 wooden ice-pop sticks

• a deep-fat thermometer

• Accompaniments: ketchup and mustard

• mustard

Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.

Heat 3 inches oil to 177°C in a deep 3-quart heavy pot over medium-high heat.

Meanwhile, whisk together cornmeal, remaining 120ml flour, 2 tablespoons vegetable oil, baking powder, sugar, bicarbonate of soda, cayenne, and 3/4 teaspoons salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.

Transfer some of batter to a tall glass, filling it almost to the top.

Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 177°C and refill glass with batter between batches.

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