In an attempt to drag the summer out just a little longer, I tried making Jo Cooks’ corn dogs. They’re seriously out of this world. However, if you’re over the summer, don’t worry! They’re a great dish for football season too. (And you know how much we LOVE football…and food.) They’re super easy to make and will cost you less than buying the frozen ones at the store.

• 6 hot dogs, cut in half
• 12 lollipop sticks or wooden skewers (I was able to make them without the sticks, but feel to try them both ways)
• Vegetable or canola oil for frying

For batter

• ½ cup all-purpose flour
• ½ cup cornmeal
• 2 tbsp sugar
• 2 tsp baking powder
• ½ cup to ¾ cup milk
• salt and pepper to taste

In a large Dutch oven or sauce pan, pour the oil to a depth of 4 inches and heat to 350 degrees F. Slice each of the dogs in half and skewer on the sticks, (if you’re using the sticks, obviously).

In a bowl, combine all the batter ingredients and whisk. If you’re using sticks, I found it easier to pour the batter in a long glass. If not, a wide bowl will do. Dip each hot dog into the cornmeal batter to completely cover the hot dog. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup (Heinz, duh) and/or mustard.

Happy Eating, XO.