- Pour oil into a large, heavy pot or countertop fryer and heat to 375 degrees.
- Mix dry ingredients together. Mix corn and buttermilk together. Add dry to wet all at once just until batter comes together; there will be lumps. Set aside for 10 minutes.
- Using a chopstick as a skewer, stick it into bottom of hot dog. Spread cornstarch in a shallow pan and roll the hot dog in it (to help the batter stick). Tap well to remove any excess. Put the batter in a tall glass and quickly dip the hot dog in and out of the batter.
- Cook the corn dogs two at a time in the hot oil until the coating is golden brown, about 4-5 minutes.
Tips & Notes
Kids will love skewering the hot dogs and dredging them in batter to learn how this fair favorite is made, but leave the deep-frying step for adults.