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Sourdough Corn Dogs
x 1
Hot dogs hand-dipped in a honey sourdough cornmeal batter and fried until golden brown. Uses sourdough discard in place of buttermilk.
Store leftovers in an airtight container in the fridge up to 5 days. To reheat, bake at 300 F until warmed through or microwave briefly. To freeze, cool to room temperature, bag, and freeze up to 2 months.
neutral frying oil for frying; choose vegetable, canola, avocado, tallow, or peanut oil
Preparation
Pour neutral frying oil into a Dutch oven or large pot about 2 inches high and heat to 350 F (medium-high).
Remove hot dogs from packaging and pat dry. Insert a popsicle stick or wooden skewer into each hot dog.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt; set aside.
In a separate bowl, whisk the egg, milk, sourdough discard, melted butter, and honey until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined; a few lumps are okay.
Pour batter into a tall glass. Dip one hot dog at a time, letting excess drip off for about 5 seconds.
Place the top of the dipped corn dog into the hot oil at an angle, fry 5–7 seconds, then carefully lower the whole corn dog into the oil to prevent sticking.
Fry 2–3 minutes, or until deep golden brown, turning as needed to brown all sides.
Remove corn dogs to a wire rack to drain and cool slightly. Serve hot with your favorite condiments.