Iowa State Fair Corn Dogs - cooking recipe

Ingredients

8 hot dogs
3 tablespoons flour
1/2 cup flour
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
2 tablespoons vegetable oil
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon cayenne
2 large eggs
1 1/4 cups buttermilk, well shaken
oil, for frying

Preparation

Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and 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. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.