Corn Dogs (Recipe)

Ingredients

1 1-pound package frankfurters (8 to 10)

1 cup all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, slightly beaten

3/4 cup milk

2 teaspoons melted shortening or cooking oil

Milk (if necessary)

Shortening or cooking oil

Catsup (optional)

Mustard (optional)

Steps

1. Pat the frankfurters dry with paper towels.  If desired, insert a wooden skewer into one end of each frankfurters; set aside.

2. In a medium bowl, stir together the flour, cornmeal, sugar, baking powder and salt; set aside.

3. In a small bowl, stir together the slightly beaten egg, milk and the 2 teaspoons melted shortening or cooking oil.  Add the egg mixture to the flour cornmeal mixture; mix well.  The batter will be thick, but if it seems too thick, add a little additional milk (about 2 tablespoons).

4. In a large skillet, heat approximately 3/4-inch shortening or cooking oil to 375°.  Dip the frankfurters into the batter, coating all of the surfaces.  Let any extra batter drip off.

5. Fry the frankfurters, about three at a time, turning them with tongs after 5 seconds to prevent the batter from sliding off.  Fry for 3 minutes more; turn again after 1 1/2 minutes.  Serve the corn dogs with the catsup and mustard, if desired.

Tips:

The batter needs to be fairly thick to stay on the hot dogs.  After mixing, transfer the batter to a shallow dish, such as a pie plate, for easier dipping.  Then, set the dish of batter in a bowl of ice to keep the batter thick.