Summer Shack Corn Dogs

Directions

1. 1
   In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and pepper.
2. 2
   Add the scallion, egg and milk and mix just until blended.
3. 3
   Let the batter stand for 20 minutes.
4. 4
   Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 inches of stick protruding for a handle.
5. 5
   Preheat the oven to 300.
6. 6
   In a large skillet, heat 1/2 inch of oil until shimmering.
7. 7
   Dip a hot dog into the batter and twirl to coat; let the excess batter drip back into the bowl.
8. 8
   Put the hot dog in the hot oil, repeat with another hot dog and fry until the batter is crisp and golden brown, 2 to 3 minutes per side.
9. 9
   Drain the corn dogs on a rack set over a baking sheet and keep warm in the oven.
10. 10
    Repeat with the remaining hot dogs, frying 2 at a time.
11. 11
    Serve with mustard.