Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 1/4 cup (30g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 3/4 cup (175ml) apple cider
  • 1/4 cup (60ml) milk
  • 2 tablespoons vegetable oil, plus more for frying
  • 6 high-quality all-beef hot dogs (about 5-6 inches long)
  • 6 wooden skewers
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) pumpkin puree (not pie filling)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat hot dogs dry with paper towels. Insert a wooden skewer into each hot dog, going about halfway through.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the egg, apple cider, milk, and 2 tablespoons of vegetable oil. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. Allow batter to rest for 15 minutes.
  4. Pour the batter into a tall glass or jar.
  5. Heat at least 3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  6. One at a time, dip a skewered hot dog into the batter, ensuring it is completely coated. Let any excess batter drip off.
  7. Carefully lower the battered hot dog into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the hot dog should reach 165°F (74°C).
  8. Remove the corn dog from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with remaining hot dogs.
  9. In a small bowl, whisk together all dip ingredients until smooth.
  10. Serve the crispy corn dogs immediately with the pumpkin spice dip.