Iowa State Fair Corn Dogs

Since I grew up in Iowa, and LOVE corn dogs, this one in the Seattle Times seemed like a great one to share cuz 'tis the season:
(makes 8 dogs)

8 hot dogs (your choice of kind of meat*)
1/2 cup, plus 3 T. all-purpose flour, divided
About 8 cups veg. oil (peanut is recommended), plus 2 T.
1&1/2 cups cornmeal
1&1/2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/8 t. cayenne
3/4 t. Kosher* salt
2 large eggs
1&1/4 cups well-shaken buttermilk
Mustard (I only use yellow* mustard on my corn dogs*)
Ketchup
Wooden sticks

Oil grill pan, then grill hotdogs over med.-high heat, turning occasionally, until lightly charred on all sides, about five mins. total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 T. flour on another plate, and roll hot dogs in flour to coat, shaking off excess. Heat 3" oil to 350 degrees in a deep 3 qt. heavy pot over med.-high heat. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 T. oil, baking powder, sugar, backing soda, cayenne, and salt in a med. bowl. Add eggs 1 at a time, whisking well after each additions. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of two or three, dip hot dogs, one at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cook through and golden-brown all over, about three mins. Transfer corn dogs to paper towels to drain. Return oil to 350 and refill glass with batter between batches. Serve with mustard and ketchup and Lay's potato chips*.

"Notes: This recipe calls for ice-pop sticks, but simple wooden bbq skewers also work just fine.
This makes a traditional cakey corn dog. The original calls for grilling the dogs first for added smoky flavor. Skip this step, and the corn dogs still won't disappoint. For more kick, double - or even quadruple - the amt. of cayenne. Its flavor gets a little lost in the batter. On the flip side, using a little less salt - 1/4 or 1/2 t. instead of 3/4 t. - might not be a bad idea. The recipe calls for 2 T. of oil in the batter, leaving that out doesn't drastically alter the texture of taste. After dipping eight corn dogs in the batter, there's likely to be enough left over to coat four or five more - or use it to batter and fry up asparagus, green beans, pickles or onions. But, don't expect enough to make a loaf of cornbread."

Let's all strive to become more tolerant and less judgemental today - esp. me as I head back to work at Costco!!

Love,

MM