SUBMITTED BY Rick Thompson
Corn Dogs
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs
24 wooden skewers
oil
Combine cornmeal, flour, baking powder, salt, egg and sugar.
Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
Dry off hot dogs with paper towels, coat with flour, and skewer
through the center of the corn dog.
Heat 2″ deep oil to 370F or use a deep fryer.
Pour batter into a tall drinking glass.
Dip skewered hot dogs into batter mix and coat evenly.
Fry until golden brown, about 2 1/2 minutes.
Let cool and drain on a paper towel.
Serve with ketchup, mustard, tarter sauce or a dressing of your choosing.
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs
24 wooden skewers
oil
Combine cornmeal, flour, baking powder, salt, egg and sugar.
Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
Dry off hot dogs with paper towels, coat with flour, and skewer
through the center of the corn dog.
Heat 2″ deep oil to 370F or use a deep fryer.
Pour batter into a tall drinking glass.
Dip skewered hot dogs into batter mix and coat evenly.
Fry until golden brown, about 2 1/2 minutes.
Let cool and drain on a paper towel.
Serve with ketchup, mustard, tarter sauce or a dressing of your choosing.
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