This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.





Corndogs 

Vegetable oil for frying
1 cup cornmeal
1¼ cups all-purpose flour, divided
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1-1¼ cups milk
2 tablespoons vegetable oil
8 hot dogs
8 wooden skewers

In a large pot, heat vegetable oil to 350°.

In a mixing bowl, stir together the cornmeal, 1 cup of flour, sugar, baking powder and salt.

Use a whisk to beat in the egg, milk and vegetable oil.

Pour the batter into a tall cup or container deep enough to hold a hot dog vertically.

Insert the skewers into each hot dog, leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

Place remaining ¼ cup flour on a plate, and roll each hot dog in the flour to help the batter stick.

For each corndog, dip a dusted hot dog into the batter, and turn it around to make sure the batter sticks. Make sure the hot dog is completely submerged in the batter. Lift the battered hot dog out of the cup, and put it into the hot oil. Fry until it is brown on all sides. The hot dog will cook faster on the bottom side but will turn itself over as it cooks.