Corn Dogs
  • Cooking Time: 2-3 minutes for frying
  • Servings: 8-10 corndogs
  • Preparation Time: 20
  • 1 lb. hot dogs
  • 4 cups vegetable oil
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 Tbsp. vegetable shortening
  • 1/3 cup milk
  • 1 egg
  • 8−10 wooden skewers
  1. Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
  2. back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
  3. 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
  4. baking powder, salt, and sugar in a medium−size bowl and blend with fork.
  5. Add shortening and cut in with fork until the size of small peas. Combine
  6. milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour
  7. mixture into a tall glass. Remove hot dogs from water and dry with paper
  8. towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
  9. for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
  10. into hot fat fry 2 minutes, or until golden brown.
One of my girls favorites!