12 hot dogs (turkey, beef, or your choice)

12 wooden sticks (popsicle sticks or skewers)

Peanut, canola, or vegetable oil, for frying

Ketchup and mustard, for serving

1 1/2 cups fine yellow cornmeal

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 Tbsp baking powder

1/4 tsp salt

1 3/4 cups buttermilk

1 large egg

1 Tbsp olive oil or vegetable oil

1 Tbsp honey

Cook Mode Prevent your screen from going dark

Heat about 2–3 inches of oil to 350°F in a large pot or Dutch oven.
Pat the hot dogs dry with paper towels and insert a wooden stick into each hot dog.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine the buttermilk, egg, olive oil, and honey, then pour into the dry ingredients and whisk until smooth.
Dip each hot dog into the batter, twisting as you lift it out to coat it evenly.
Fry the coated hot dog in the hot oil for about 3 minutes or until golden brown, turning occasionally to cook evenly.
Transfer to a wire rack to cool slightly. Serve with ketchup and mustard for dipping.

For a healthier option, you can bake the corn dogs at 400°F for 20 minutes.

Ensure the oil is at the correct temperature (350°F) for crispy results.

Consider using gluten-free flour if needed to make the recipe gluten-free.