Corn Dogs

These cornmeal-coated hot dogs on a stick are sold in beachfront stands along California’s southern coast.

1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoon shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard

Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F until brown. Drain on paper towels and serve with catsup and mustard.

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