Corn dogs 3
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Frankfurters |
| 1 | cup | Flour |
| ⅔ | cup | Cornmeal |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Shortening |
| 1 | each | 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.
CRISPY CORN DOGS 10 each frankfurters 1 c flour 1-½ tsp baking powder ½ tsp salt 2 T yellow cornmeal 3 T shortening 1 each egg, beaten ¾ c milk oil or shortening for frying (Prepare as in regular corn dog recipe above.) Debra Heng Submitted By RICH HARPER On 11-04-94