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Corn Dogs

Photo: Annabelle Breakey; Styling: Basil Friedman

Yield

Makes 40 mini corn dogs

These are daintier, fluffier versions of those carnival behemoths, but they still go great with mustard and ketchup.

Ingredients

  • 1 cup cornmeal
  • 3/4 cup flour
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne
  • 2 tablespoons plus 1 tsp. sugar
  • 1 1/4 cups buttermilk
  • 4 cups vegetable oil
  • Toothpicks
  • 16 ounces package mini sausages

How to Make It

  1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.

  2. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.

  3. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.

  4. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.