Corn Dogs

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

Preparation

1. 1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
2. 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. 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. 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.