Krista's Corn Dogs
Makes 4-5 Servings
1-cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tablespoons 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 hot dogs. Pour oil into skillet to depth of 1 inch. Heat oil to 375 degrees (I use my electric wok for this). Coat hot dogs with batter. If batter is too thick, add 1-2 Tab. milk. Arrange coated hot dogs 3 at a time in hot oil; turn hot dogs 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.
|
