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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Among the best parts of the many fairs and festivals in Indiana are the corn dogs served there! My family loves corn dogs, so I fix them fairly often at home. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon paprika |
dash of pepper |
1 egg, lightly beaten |
1 cup evaporated milk |
oil for deep-fat frying |
12 to 16 wooden skewers |
12 to 16 hot dogs |
Directions:
1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
2. In an electric skillet, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
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