12 Cheerleaders hot dogs
96g yellow cornmeal
96g cup all purpose flour
1 egg - lightly beaten
2 tbsp honey
96g cup buttermilk
In a large cooking pot, heat 2 litres of vegetable oil to 350 degrees.
Next grab a large mixing bowl and whisk together the cornmeal, flour, sugar, salt and baking powder.Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let the mixture sit for 10 minutes.
Insert a skewer into each hot dog. Pour the better into a tall drinking glass and dip one dog at a time into the batter. As soon as the oil reaches 350 degrees, turn the heat down and start dipping the dogs and frying them. Ensure the corn dogs are browning evenly on all sides.
Cook for about 2-3 minutes ensuring they’re fully cooked inside. Transfer the hot dogs to a paper towel lined plate. Repeat with the remaining hot dogs.