Directions

1. Add all the ingredients for the batter to a food processor and blend until uniform, then transfer to a pint container.

2. Thread the skewers through each hot dog (you may want to cut the skewers so that they fit horizontally in your pan).

3. In a large, high-sided pan such as a Dutch oven, heat the oil to 350 degrees. (If you don’t have a thermometer, dip the handle of a wooden spoon into the oil; if the oil bubbles around the handle, it’s hot enough.)

4. Dip a hot dog into the batter, submerging completely. Allow some of the excess batter to drip off, and carefully drop the skewered corn dog into the hot oil. (Ideally, the skewer and the hot dog fit horizontally into the pan.) Repeat with two more hot dogs.

5. Cook the first three corn dogs for 3-4 minutes, turning them occasionally with a pair of tongs to ensure even browning on all sides.

6. Transfer the cooked corn dogs to a paper towel-lined plate and repeat with the remaining hot dogs.

7. Allow the corn dogs to rest 2-3 minutes before serving with ketchup and mustard.