2/3 cup stone-ground cornmeal 1/3 cup unbleached all-purpose flour 2 tablespoons corn flour, optional 1 teaspoon salt Dash white pepper or cayenne pepper 1 egg 2 tablespoons oil About 1/2 cup seltzer or plain water 10 hot dogs Flour, for dusting Oil, for frying

Step 1 Whisk together the cornmeal, all-purpose flour, corn flour, salt, pepper, egg, oil and seltzer in a large bowl.

Step 2 Insert a wooden skewer in each hot dog, then dust the hot dogs with flour. Roll or dip them in the batter so that they're totally coated.

Step 3Heat 1 inch of oil in a large wok or cast iron skillet to about 375 degrees. Cook a couple of corn dogs at a time until they are lightly browned, turning them over, about 4 to 5 minutes.Drain them on paper towels and repeat with the remaining hot dogs.

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