Corn doggies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot dogs |
| 4 | cups | Vegetable oil |
| ½ | cup | Flour |
| ½ | cup | Cornmeal |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Vegetable shortening |
| ⅓ | cup | Milk |
| 1 | Egg | |
| 8 | Wooden skewers; (up to 10) | |
Directions
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2-inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour-cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown. busted by sooz
Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland <kirkland@...> on Oct 27, 1997