1-Getting started: Begin by heating 2-3 inches of oil in a large pot or Dutch oven to 350°F over medium heat, which sets the stage for that perfect crispy finish. Once the oil is ready, pat the 12 hot dogs dry with paper towels and insert the 12 sticks, making sure they’re the right length to fit in your pot without issues.

2-Next, mix the dry ingredients: whisk together 1 1/2 cups fine yellow cornmeal, 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt in a bowl. In another bowl, combine the wet ingredients: 1 3/4 cups buttermilk, 1 large egg, 1 tablespoon olive oil or vegetable oil, and 1 tablespoon honey, then blend them into the dry mix until smooth. For more details on cornmeal’s role, check out this resource on cornmeal health benefits it shows why it’s a great choice for your batter.

3-Pour the batter into a tall glass for easy dipping. Dip each hot dog straight down into the batter, twirling to coat it fully, and swirl gently as you lift it to let excess batter drip off. Hold each coated corn dog at an angle in the hot oil for 5-7 seconds to seal the batter, then drop it in and fry 2-3 at a time for about 3 minutes until golden brown, turning as needed. Finally, transfer them to a wire rack to cool and serve with ketchup and mustard. The whole process takes just 18 minutes prep, 12 minutes cook, and totals around 30 minutes.