Mini corndogs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Cornmeal |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Vegetable shortening |
| 1 | Egg, beaten slightly | |
| ¾ | cup | Milk |
| Oil | ||
| 8 | Frankfurters, cut into thirds | |
Directions
Mini Corndogs
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. With a pastry blender, cut vegetable shortening into flour mixture until there are fine crumbs. Add egg and milk and blend well.
Pour vegetable oil to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees. Pat frankfurter dry with paper towels.
Insert a toothpick into the center of each frankfurter. Dip each frankfurter into batter and then into hot oil until golden brown.
Drain on paper