Corn Dogs or Pogos

By JimMac

Ingredients

• 1 cup all-purpose flour
• 2/3 cup Albers Yellow or White cornmeal
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1 large egg, beaten
• Ten 6-inch wooden skewers
• One 16-ounce package hot dogs, patted dry
• vegetable oil
• mustard or ketchup

Details

Servings 6

Preparation

Step 1

DIRECTIONS

Combine flour, cornmeal, sugar, baking powder and salt in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs.


Add enough vegetable oil to electric skillet to come 1/2-inch up sides of skillet. Heat oil to 350 degrees F.


Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard or ketchup.