Skillet-Fried Buttermilk Corn Dogs

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• 1 ½ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

• Pinch ground cayenne pepper

• 1 8 ½ ounce can cream-style corn

• 1 ½ cups buttermilk

• 1 egg, lightly beaten

• Vegetable oil, shortening or lard, for frying

• 8 hot dogs, quartered lengthwise

• Mustard

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, pepper and cayenne. In another bowl, whisk together the corn, buttermilk and egg. Whisk wet ingredients into dry, stirring until just blended. The mixture should be fairly thick. Set aside for 15 minutes.

2. Heat oven to 300 degrees. In a large, deep skillet, heat 1/2 inch of oil to 350 degrees. Set a large rack on a rimmed baking sheet. Dip 6 hot dog strips in batter to coat, then slip them in the hot oil. Cook until browned and crisp, about 2 minutes. Drain on paper towels, transfer to a baking sheet and keep warm in the oven. Repeat with remaining hot dog strips and batter. Serve hot, with mustard.

Serves 6 to 10

Texans Neil and Carl Fletcher created this quintessential fair fare in 1942 at the Texas State Fair. My modern variation yields crunchy and curly corn dog strips, sans the stick — perfect for outdoor entertaining. Feel free to use your favorite dog — beef, turkey, veggie or otherwise. I like the all-natural beef franks from Nathan's in Coney Island.