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1/4 cup cornstarch
1 package (8 links) hot dogs, cut into thirds
bamboo skewers trimmed and cut in half
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cob corn, grated on a box grater
1/4 cup grated onion
1 large egg, beaten
2 teaspoons honey
1 cup buttermilk
Roll hot dog pieces in a light coating of cornstarch and skewer. Set aside.
In a medium, high sided sauce pan, heat 3-4 inches of oil to 350*F. Line a baking sheet with paper towels for draining.
In a large, deep bowl, whisk together flour, cornmeal, baking soda, baking powder, salt, and cayenne. In a large measuring cup, mix together corn, onion, egg, buttermilk, and honey. Add to the dry mixture and stir to combine. Dip cornstarch coated hot dogs in batter and fry in batches–4-6 pops at a time–until coating is deep, golden brown. Remove from hot oil and drain on paper towel lined pan. Enjoy warm with desired condiments.
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