Ingredients
- 4 hot dogs (you can use beef hot dogs or turkey hot dogs)
- ▢3/4 cup yellow cornmeal
- ▢3/4 cup all-purpose flour (plus for more rolling)
- ▢1 ½ teaspoons baking powder
- ▢1/2 teaspoon baking soda
- ▢1 teaspoon sugar
- ▢1/2 teaspoon salt
- ▢3/4 cup buttermilk
- ▢2 eggs
- ▢1 ½ cups bread crumbs
- ▢cooking spray
Instructions
- In a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together buttermilk and eggs.
- Add the buttermilk and egg mixture into the dry ingredients. Mix to combine. (Make sure there are no streaks of flour in the mixture.)
- Transfer the batter to a tall glass. (Leave enough room to dip the hot dog without overflowing the glass.)
- Pour the breadcrumbs in a bowl and set aside.
- Cut the hot dogs (and the skewers) into halves, and skewer the mini hot dogs onto wooden sticks.
- Roll the hot dogs in flour to coat, and shake off the excess.
- Dip the floured hot dogs into the batter and then cover the battered hot dogs with breadcrumbs. Press the breadcrumbs onto the hot dogs gently using your hands.
- Spray cooking spray on the hot dogs, and then place them in the basket in one layer. Make sure not to overcrowd your air fryer. Cook in batches if necessary.
- Set the temperature to 375ºF, and set the time to 8 minutes.
- After 4 minutes, take out the basket and flip the corn dogs.
- Return the basket to the air fryer. After 2 more minutes, check every 1 minute until heated through. Serve with ketchup and mustard if desired.
Notes
- If you’d like to have bigger corn dogs, you can use the whole hot dog instead of cutting them halves.
- Make sure the skewered corn dog will fit into your air fryer basket.
- If you see gaps in the dough after you dip the hot dogs in the batter, just re-dip.
- Make sure to flip the corn dogs halfway through for even crispiness.
- After a total cooking time of 6 minutes, check every minute to make sure your corn dogs are not burned.
