Corn Dogs

Directions

1. 1
   Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl.
2. 2
   Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth.
3. 3
   Pour the batter into a tall drinking glass, reserving any extra batter.
4. 4
   Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish.
5. 5
   Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer.
6. 6
   Dredge the hot dogs in flour, tapping off the excess.
7. 7
   Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil.
8. 8
   Fry, turning, until golden, 4 to 5 minutes per batch.
9. 9
   (Refill the glass with batter as needed.)
10. 10
    Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
11. 11
    Photograph by Jonathan Kantor