Corn Dogs
These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast and at fairs throughout the country.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Sandwiches & Wraps
- Method: Stovetop
- Cuisine: American
Ingredients
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- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cornmeal
- 2 tablespoons shortening
- 1 egg, lightly beaten
- 3/4 cup milk
- 1 pound kosher all-beef hot dogs
- Vegetable oil (for deep frying)
- Ketchup
- Prepared mustard
Instructions
- Sift together dry ingredients.
- Stir in cornmeal.
- Cut in shortening until mixture resembles coarse meal.
- Mix egg and milk and stir into cornmeal mixture until blended.
- Insert wooden Popsicle sticks into end of each hot dog.
- Coat evenly with batter.
- Fry in deep oil heated to 375 degrees F until brown.
- Drain on paper towels and serve with ketchup and mustard.
Find it online: https://simplygreatrecipes.com/corn-dogs/