National Hot Dog Day

When I think of the Summer and hot dogs, my mind goes to fairs and good ol' fashioned fried in oil corn dogs.

Homemade Corn Dogs

2/3 cup all-purpose flour

1/2 cup corn meal

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cayenne

1 egg

3/4 cup whole milk

4 hot dogs

4 tablespoons cornstarch

Frying oil

Pour the oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until a thermometer reads 375 degrees. You can test the oil by putting a drop of the batter in. When it rises to the top, the oil is ready.

In a medium mixing bowl, whisk together the flour, corn meal, baking powder, salt, baking soda and cayenne. In a large bowl whisk the one egg and whole milk. Add the dry ingredients to the wet ingredients all at once, mixing until just combined. The mixture will look a lot like pancake mix. Don't over-mix and let it rest for 10 minutes.

While your batter is resting, spread the cornstarch on a baking sheet or big plate. Place each hot dog on a skewer and roll in the cornstarch, being sure to pat off any excess. Quickly dip the hot dog in and out of the batter. Immediately place the corn dog in the hot oil. Caution: The oil will be very hot! Cook until the coating is golden brown, 4-5 minutes. Remove with tongs and place on paper towels for draining. Serve with ketchup and mustard.