Minnesota State Fair Corn Dogs

Soak bamboo skewers in water for 20 minutes.

Heat oil in a deep fryer or deep skillet to 350 degrees F.

Dry the hot dogs off with paper towels and set on paper toweling to dry. You can also dust them with cornstarch after drying.

In a shallow bowl, combine the cornmeal, salt, honey, and boiling water. Mix well.

In another bowl, whisk together the egg, milk, and melted butter. Stir the egg mixture into the cornmeal mixture.

Sift the flour and baking powder together then stir it into the cornmeal mixture and mix until smooth.

Insert a soaked skewer into one end of each of the hot dogs. Dip the hot dogs in the batter, letting any excess drip off.

Add the hot dogs to the hot oil and cook for 8-10 minutes or until golden brown, turning gently as needed.

Remove from the hot oil and let drain on paper toweling.

Serve hot with ketchup and mustard.