- 6
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
Preparation
Step 1
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.
Recipe reprinted by permission of Albers®. All rights reserved.
Date Added: 01/01/2008
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County Fair Foods
Nutrition Facts per Serving
Yield: Yield: Makes 10 corn dogs
Calories: 266
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 748mg
% Cal. from Fat: 51%
Cholesterol: 50mg
Protein: 9g