Corn Dogs

Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches and heat over medium-high heat until it reaches 375°F (190°C). Use a thermometer to monitor the temperature carefully.

In a large mixing bowl, whisk together the flour, cornmeal, salt, egg, and milk until a smooth, thick batter forms. The batter should be thick enough to coat the back of a spoon without dripping off too quickly.

Pat the frankfurters completely dry with paper towels, then insert a wooden skewer lengthwise into each one, leaving a few inches of stick exposed as a handle.

Lightly dust each skewered frankfurter with a small amount of flour, shaking off any excess. This helps the batter adhere evenly to the surface of the dog.

Pour the batter into a tall glass or container for easy dipping, then dip each frankfurter straight down into the batter, rotating to coat it completely and evenly.

Carefully lower the batter-coated frankfurter into the hot oil, holding the stick and gently releasing it once partially submerged. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crisp.

Remove the corn dogs from the oil using tongs and transfer them to a plate lined with paper towels to drain any excess oil. Work in batches to avoid overcrowding the pot and dropping the oil temperature.

Allow the corn dogs to cool for 1 to 2 minutes before serving, as the interior will be very hot. Serve with mustard, ketchup, or your preferred dipping sauce.