1 pound Good quality hot dogs, I used Sonoma Gourmet, 4 to a pound
1 cup cornmeal
1 cup flour
2 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. chili powder
½ tsp. dry mustard
2 cups buttermilk
3 T. cornstarch
1 quart peanut oil
40 six inch skewers
Begin heating your deep fat fryer to 350 degrees.
Combine all your dry ingredients except for the cornstarch together in a deep bowl. Stir in buttermilk. Let the mixture stand for 15 minutes, there will be lumps.
While the batter is resting, cut each hotdog into 10 equal pieces. Place a strainer over a bowl, add the hotdogs to the strainer and sprinkle over the cornstarch. Toss the hotdog pieces with the cornstarch and shake excess.
Place the hotdogs on a sheet pan and skewer each piece the long way, skin to skin. Do not let the sharp tip extend through the end.
Cover another sheet pan with several layers of paper towels.
When the batter and oil is ready, dip each hotdog in the batter, pulling straight up and place in hot oil. Repeat the process until you have the appropriate number in your pot. Do not over crowd. Cook until deep golden brown on all sides and place on paper towels. Continue until all the dogs are cooked.
Note: I served this with a deli mustard and a zinfandel jelly, with the ratio of ½ cup mustard to 1 tablespoon jelly.
Served with 2005 Martin Family Zinfandel.
