Nothing says carnival like the taste of a corn dog, slathered in ketchup and mustard. Suit this recipe to your family by trying different types of hot dogs. You may find you prefer all beef dogs, spicy dogs, or some type that's unique to your area.
Corn Dogs
Ingredients
- Oil for frying
- 1/2 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1/3 cup unsifted all-purpose flour
- 1 teaspoon salt
- 1/2 cup milk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 pound of hot dogs (10)
- 10 wooden skewers
Directions
- Place oil in a very deep pot or deep-fat fryer. Insert a deep-fat thermometer and heat to 375 degrees F. Place 1/2 cup dredging flour in pie pan or shallow dish and set aside.
- Mix cornmeal, 1/3 cup flour, and salt in a 2-cup glass measure. Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside.
- Run the hot dogs onto the skewers. (If you have small children, be sure to cut the pointed ends off the skewers.) Roll the hot dogs in the flour to coat, then shake off the excess. Dip the dogs, one at a time, in cornmeal batter, then fry in 375 degree F oil until golden brown, about 2 to 3 minutes. Serve warm with ketchup and mustard.
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