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Opening Day

Corn dogs

(Karoline Boehm Goodnick for The Boston Globe)
March 31, 2010

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Makes 12

You need a deep-fat thermometer to get the oil temperature right. If you have any batter leftover, drop it into the hot oil by the spoonful to make hush puppies.

Vegetable oil (for deep fat frying)
6 hot dogs, halved horizontally
1/4 cup cornstarch
3/4 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
Salt, to taste
1 cup milk
1 egg
2 tablespoons butter, melted

1. In a deep, heavy-bottomed pot, heat 6 inches of oil until it reaches 350 degrees on a deep-fat thermometer.

2. In a bowl, toss the hot dogs and cornstarch to coat them all over. Place each piece on a 10-inch wooden skewer.

3. In an electric mixer (with a paddle attachment if you have one), combine the cornmeal, flour, sugar, baking powder, and a generous pinch of salt. Beat just to mix.

4. Add the milk, egg, and butter. Mix on medium speed for 20 seconds or until smooth. Pour batter into a tall container in which you can dip the hot dogs (a drinking glass works).

5. When the oil is hot, dip 1 hot dog into the batter and lift up, gently shaking off any drips at the bottom but leaving a thick, even coating. Dip the hot dog into the hot oil and hold it until the batter begins to bubble and you feel it start to float — that will take about 10 seconds.

6. Let go of the stick and let the corn dog float horizontally in the oil. Cook for 2 to 3 minutes, turning occasionally with tongs, until the corn dog is evenly browned.

7. Remove from oil and drain on paper towels. Repeat with remaining hot dogs; cooking no more than 2 or 3 corn dogs at a time.

Keri Fisher