Corn dogs 2
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Frankfurters; hotdog hot dog | |
| 1 | cup | Flour |
| ⅔ | cup | Cornmeal |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Shortening |
| 1 | Egg, beaten | |
| ¾ | cup | Milk |
| Oil or shortening for frying | ||
Directions
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.
Also see recipe called "Crispy Corn Dogs 2" Submitted By NANCY O'BRION On 11-04-94