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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Semi-Homemade Cooking with Sandra Lee Ingredients:
1 egg |
1 (10 ounce) package corn muffin mix |
3/4 cup milk |
2 (1 1/2 ounce) packets spaghetti sauce mix |
1/2 cup all-purpose flour |
12 reduced-fat beef hot dogs |
vegetable oil, for frying |
12 wooden skewers |
Directions:
1. In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet.
2. In a separate shallow dish, mix second seasoning packet and flour.
3. Insert wooden skewers half way into hot dogs.
4. Heat oil to 360 degrees F in a deep-fryer.
5. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter.
6. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown.
7. Drain on paper towels.
8. Serve warm.
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