8 cups (2 quarts) peanut or grapeseed oil, for frying
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 cups buttermilk, plus more if needed
1 tablespoon vegetable oil
1 tablespoon honey
1 large egg, beaten
6 hot dogs
2 tablespoons cornstarch
The key for success here is to have a thick, but not too thick, batter. If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk to the batter, just 1 tablespoon at a time, and re-dip the hot dog. A very small amount of buttermilk can make a world of difference.
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