More Great Recipes: Lunch

Corndogs


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
cooking oil


In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs.


Mix egg and milk.


Add to dry ingredients; mix well.


Insert wood skewers into ends of hotdogs.


Pour oil into skillet to depth of 1 inch.


Heat oil to 375 degrees (I use my electric wok for this).


Coat hotdogs with batter.


If batter is too thick, add 1-2 Tab. milk.


Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off.


Cook 3 minutes, turning again halfway through cooking time.


Serve hot with mustard if desired.


Pairs Well With


Notes

I found this in an old cookbook. It's a fun recipe and good!

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