Corndogs
CATEGORIES
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
DIRECTIONS
  1. In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs.
  2. Mix egg and milk.
  3. Add to dry ingredients; mix well.
  4. Insert wood skewers into ends of hotdogs.
  5. Pour oil into skillet to depth of 1 inch.
  6. Heat oil to 375 degrees (I use my electric wok for this).
  7. Coat hotdogs with batter.
  8. If batter is too thick, add 1-2 Tab. milk.
  9. Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off.
  10. Cook 3 minutes, turning again halfway through cooking time.
  11. Serve hot with mustard if desired.
RECIPE BACKSTORY
I found this in an old cookbook. It's a fun recipe and good!