STATE FAIR CORN DOGS

By á-32773

Ingredients

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon honey
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon paprika
• Consider 1/8 - 1/4 tsp. chipotle powder
• Dash pepper
• 1 egg, lightly beaten
• 1 cup evaporated milk (may want to try buttermilk)
• Oil for deep-fat frying
• 12 to 16 wooden skewers (less if using bigger dogs)
• 12 to 16 hot dogs

Details

Servings 10

Preparation

Step 1

1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.

2. Skewer each dog at least 2/3 to support them. Pat dry. Lightly dust with flour or cornstarch.

2 In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.