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Corn Dogs (M, TNT)
Serves: 8 to 10

1 pound hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. vegetable shortening
1/3 cup water
1 egg

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes.

Pour enough oil to a 2" depth in a skillet and heat to 350°F.

Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas.

Combine water and egg in a 1 cup measure. Stir into flour-cornmeal mixture. Pour mixture into a tall glass.

Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1" for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A