Weiner Batter

State fair corn dogs without the state fair prices or the two-hour line.

This quick batter mixes Bisquick with cornmeal, a hit of mustard, and paprika for that golden, slightly savory coating that crisps up beautifully in hot oil.

Skewer the franks on sticks, dunk them in batter, and fry until they puff up and turn deep golden brown.

The whole batch takes about 30 minutes, and they taste a thousand times better than anything from the frozen aisle.

Pro Tips

• Dry the hot dogs with a paper towel before dipping. Moisture on the surface makes the batter slide right off.
• Keep the oil at a steady temperature. Too cool and the batter absorbs oil and goes soggy. Too hot and the outside burns while the batter stays raw inside.
• Use tall, narrow vessels for frying so the corn dogs can be submerged upright. A deep saucepan works better than a wide skillet.
• Wooden skewers or chopsticks both work great as sticks. Just make sure they’re inserted firmly before dipping.