- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup whole milk
- 1 large egg
- 16 large hot dogs
- 4 cups vegetable oil for frying
- 16 skewers
- Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
- Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
- Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
- Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.