Ingredients:

  • 8 high-quality beef hot dogs, cut into 1.5-inch thirds
  • 0.25 cup cornstarch
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 1 cup full-fat buttermilk
  • 1 large egg
  • 1 tbsp honey
  • 2 quarts neutral oil for frying

Instructions:

  1. Pat the cut hot dog pieces extremely dry with paper towels to remove all surface moisture.
  2. Place 0.25 cup cornstarch in a shallow bowl and dredge the dried hot dog pieces until lightly coated, shaking off any excess.
  3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  4. In a separate small bowl, whisk the full-fat buttermilk, egg, and honey until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Transfer the batter into a tall glass or mason jar for efficient dipping.
  6. Heat 2 quarts of neutral oil in a deep Dutch oven to 350°F (176°C), using an instant-read thermometer to monitor.
  7. Insert a toothpick or wooden skewer into each hot dog piece, dip completely into the batter glass, and carefully drop into the hot oil.
  8. Fry the bites in batches for 3 minutes until they reach a deep mahogany brown color, turning as needed.
  9. Remove with a slotted spoon and place on a wire cooling rack to maintain crispness.