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Corn Dogs

['8 hot dogs', '1/2 cup plus 3 tablespoons all-purpose flour, divided', 'About 8 cups vegetable oil, divided', '1 1/2 cups cornmeal', '1 1/2 teaspoons baking powder', '1 teaspoon sugar', '1/2 teaspoon baking soda', '1/8 teaspoon cayenne', '2 large eggs', '1 1/4 cups well-shaken buttermilk', 'Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer', '8 wooden ice-pop sticks', 'a deep-fat thermometer', 'Accompaniments: ketchup and mustard', 'mustard']

Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
Transfer some of batter to a tall glass, filling it almost to the top.
Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

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