Homemade Corn Dogs

For frying

1. Heat the neutral oil in a Dutch oven over medium heat to 375°F (190°C).

For the batter

2. Add the yellow cornmeal, all-purpose flour, granulated sugar, kosher salt, baking powder, baking soda, cayenne pepper, ground mustard, and onion powder to a food processor bowl and pulse to combine.

3. Whisk the buttermilk and large egg together in a liquid measuring cup, then stream the mixture into the food processor while running until a thick, smooth batter forms.

4. Add the cooked corn kernels and pulse a few times just to break them up into the batter.

5. Pour the batter into a tall container or drinking glass.

For frying

6. Insert a cut chopstick two-thirds of the way into each hot dog.

7. Coat each hot dog in the extra flour, shaking off any excess so the batter sticks.

8. Dip each hot dog completely into the tall container of batter to coat fully.

9. Fry the coated corn dogs in batches in the hot oil, turning occasionally with tongs, until deep golden brown and crispy all over, 3–4 minutes per batch.

   Maintain the oil temperature around 375°F (190°C) between batches so the crust crisps without soaking up excess oil.

10. Transfer the fried corn dogs to a wire rack set over a baking sheet to drain before serving hot.