Thursday, January 28, 2010

Corn Dogs

I'm sure I get my love of trying and testing new recipes from my mom! This recipe is one I specifically remember her making for the first time - it's a winner! A deep fryer definitely helps make these a little easier to prepare. After dipping in the batter, I drop the corn dogs into the oil, wait until they rise to the top, and then roll them constantly for even browning.

- Mom Pulsipher

1/2 cup yellow cornmeal (finest grind preferred)
1 cup flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup evaporated milk
1 egg, beaten
1/4 tsp. paprika
1/2 tsp. dry mustard
dash of pepper
10-16 hot dogs (We like Oscar Meyer weiners for corn dogs)
Additional flour
vegetable oil for deep frying
bamboo skewers, trimmed to 8"

Soak bamboo skewers in water while preparing batter - this is so they won't burn while frying.

In a bowl, mix cornmeal, flour, baking powder, salt, sugar, milk, egg, paprika, mustard and pepper. Pour mixture into tall glass.

Remove skewers from water and pat dry. Dredge hot dogs in flour and shake off excess. Dip in batter and deep-fry at 375 until golden brown (about 2 minutes). Drain on paper towels. Yields 10-16 corn dogs.

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