While corndogs are the ultimate summer fair food, there’s no reason why you shouldn’t be making them at home all year long. By using a traditional cornmeal batter and deep-frying technique, you’ll feel just like a carny—but in a good way.

Follow Food52‘s recipe for homemade corn dogs, and turn your kitchen into your own personal fairgrounds.

Homemade Corndogs

Ingredients

  • 2-4 quarts of vegetable or canola oil
  • ¾ cup yellow cornmeal
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • black pepper to taste
  • 1 large egg
  • 1 cup buttermilk
  • hot sauce (optional)
  • 8 pre-cooked hot dogs or sausages

Instructions

Get the instructions and view the full recipe here.

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 For sticks, leftover wooden chopsticks work perfectly.

To coat the whole corndog in the batter, you’ll want to use a tall glass or jar.

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Fry the batter-dipped dogs in 360°F oil until golden brown.

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Allow corndogs to drain on a paper towel and serve. For more details on making the perfect corndog, go here to get the full recipe breakdown. 

This article and recipe originally appeared on Food52.