Recipe: Curly Corn Dogs

This recipe is from Food and Wine magazine. These corn dogs curl as they cook and become wonderfully crunchy.

Curly Corn Dogs

1 1/3 cups fine cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
teaspoon freshly ground pepper
teaspoon onion powder
2 large eggs
1 cups milk
cup honey
Vegetable oil, for frying
8 hot dogs, quartered lengthwise
Mustard, for serving

Preheat the oven to 300 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper and onion powder. In another bowl, whisk the eggs, then whisk in the milk and honey. Using a rubber spatula, fold the dry ingredients into the wet until just blended. Let the batter stand for 15 minutes.

In a large, deep skillet, heat -inch of vegetable oil to 350 degrees F. Set a large rack over a large rimmed baking sheet. Dip 4 hot dog strips in the batter to coat, then slip them into the hot oil. Fry over moderate heat until browned and crisp, about 2 minutes. Transfer to the rack to drain; keep the corn dogs warm in the oven while you finish frying. Repeat, frying up to 6 strips at a time. Serve hot, with mustard.