Corn Dogs

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.3 cups buttermilk 
• 0.3 teaspoon cayenne 
• 1 cup cornmeal 
• 0.8 cup flour 
• 1.5 teaspoons kosher salt 
• 16 ounces sausages mini
• 2 tablespoons sugar 
• 4 cups vegetable oil 
• 40 servings toothpicks 
• 40 servings toothpicks 

Equipment

• bowl
• paper towels
• pot
• toothpicks
• slotted spoon
• candy thermometer

Directions

1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
2. In a separate bowl, mix buttermilk and 3 tbsp. water.
3. Add the dry ingredients and stir (mixture will be lumpy).
4. Let rest 10 minutes.
5. Heat oil to 375 (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
6. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden.
7. Transfer to a plate lined with paper towels.