Corndogs
Oil for frying, as needed
8 hot dogs, or other precooked sausages
1 1/2 cups bread flour
3 1/3 tablespoons cornmeal, fine ground
1 tablespoon salt
1/2 cup sugar, granulated
1/2 tablespoon baking powder
About 3 large eggs
1 1/4 cups whole milk
Preheat frying oil to 375°F. Pour oil into a large pot and place on the stove. Begin heating, monitoring the oil temperature with a thermometer.
Sift flour, then whisk all ingredients (except for eggs and milk) together in a large bowl.
Crack eggs into a bowl. Blend, using an immersion blender, until whites and yolks are fully incorporated into a thin liquid with uniform color and texture.
Pour milk into the bowl with the eggs.
Add the wet mixture to the dry one and whisk together until incorporated.
Transfer batter to a tall container.
Pat sausages dry. Insert a skewer into each of your meat tubes, working carefully — they should go in straight and right down the middle.
Place the container of batter near your fryer and set up a plate or tray lined with paper towels. Holding the skewer, dip a sausage into the batter slowly, then slowly lift it up and out, making a twirling motion to help form an even coating.
Carefully submerge sausage in the fryer oil, still holding the skewer. Once the batter has begun to harden, drop it in the oil and allow to fry for about four minutes, or until golden brown. Add up to four dogs at a time. Remove corn dogs from the fryer one at a time and transfer to a towel-lined plate or tray.