- 1 cup milk
- 2 medium eggs
- 1/4 cup oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/3 cups corn meal
- 2/3 cup flour
- 1 to 1-1/2 pounds hot dogs
- flour for dusting (about 1/2 cup)
- Hot Fat for Deep Frying
- Popscicle sticks
In a large bowl combine the milk, eggs,
oil, sugar and salt. Mix it very well.
Sprinkle in the baking powder, corn meal and
flour. Stir it all up to make a slightly
thick batter.
Take your hot dogs and dry them off on paper
towels. Dust the hot dogs with flour,
coating them completely. The cornmeal batter
won't stick to the hot dogs unless they are
coated in flour. The batter just slides
right off of the wieners naturally slick
outsides. Shove popscicle sticks into the
flour coated hot dogs. Set the hot dogs
aside.
While all of this is going on, it's a good
idea to get your hot fat to heating up. You
want the temperature to be about 375°. Allow
the fat to preheat so it is almost smoking
by the time you are ready to add the corn
dogs.
Now, to coat the floured hot dogs with
batter you have two choices. You can swirl
the hot dogs in the bowl of batter until
they are coated, and then drop them into the
hot fat. If this is a little difficult I
know of an easier way. Scoop some of your
corn meal batter into a narrow jar or cup
which is as tall as your hot dogs are long.
Fill the jar or cup about 3/4 of the way
full. Dip your hot dog into the batter while
you hold onto the stick. Swirl the hot dog
to coat it evenly. Be careful or the batter
will overflow. Raise the wiener above the
cup and let any excess batter drip off.
Quickly place the battered dog into the hot
fat. The fat will bubble up and cook the
outside of the batter, making the corndogs
the exact same shape as the ones you buy at
the store.
Only fry a few corn dogs at a time. If the
corn dogs crowd each other they don't fry
very well. I only fry 2 or 3 at a time. Turn
the corn dogs when the bottom side is well
browned. Use tongs to remove the cooked corn
dogs from the fat. Allow them to drain on
paper towels. Repeat the process, coating
and frying a few at a time, until all of the
corn dogs are cooked. Refill the narrow jar
or cup with batter from your bowl as
necessary. Continue until all the hot dogs
are coated or until you no longer have
enough batter to coat the hot dogs
efficiently.
If you don't want to waste any unused
batter, it can be dropped by small spoonfuls
into the hot fat, and fried until brown.
Serve these along side the corn dogs.
If desired, you can make small corn dogs by
cutting hot dogs into thirds, or quarters.
Poke a toothpick up into the end of the hot
dogs. Coat and fry them as described above.
These are nice for fancy days, and for kids
parties. Provide plenty of ketchup and
mustard for dipping.
This recipe makes about 12 to 14 corn
dogs.
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