Heat 2 quarts of vegetable oil in a medium to large pot over medium heat until it reaches 350 degrees F.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Add the beaten egg, buttermilk, vegetable oil, and honey to the dry ingredients. Stir until well combined; the batter should have a slightly thicker consistency than pancake batter.
Pat the hot dogs dry with a paper towel to help the batter adhere better. Insert one wooden skewer or chopstick into each hot dog.
Pour the batter into a tall drinking glass for easy dipping.
Holding the skewer, dip each hot dog into the batter, ensuring it is evenly coated.
Allow any excess batter to drip off, then carefully place the coated hot dog into the hot oil, holding onto the skewer.
Rotate the corn dog as needed to ensure even browning, frying for approximately 2-3 minutes until golden brown.
Once cooked, remove the corn dogs from the oil and place them on paper towels to drain excess grease.
Repeat the battering and frying process with the remaining hot dogs.
Conclusion:
Elevate your snack game with these homemade honey-battered corn dogs that perfectly capture the essence of carnival fare. Whether enjoyed as a fun family meal or served at gatherings with friends, these corn dogs are sure to be a hit. So, roll up your sleeves, grab your skewers, and get ready to savor the irresistible combination of crispy cornbread exterior and savory hot dog interior. Say goodbye to store-bought versions and hello to the satisfaction of creating your own homemade corn dogs!
