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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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750 Best Appetizers Makes 12 Ingredients:
3 hot dogs, cut in quarters |
cooking oil |
3/4 cup fine cornmeal |
2 eggs |
3 tablespoons sour cream |
1 teaspoon finely chopped chives |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Thread one piece of hot dog on a skewer, making sure point of the skewer is not exposed.
2. When you are ready to cook, heat oil to 325*.
3. Place cornmeal in another bowl, whisk together eggs, sour cream, chives, salt and pepper until well blended. One at a time, dip hot dogs into the egg mixture, turning evenly to coat, then into cornmeal.
4. Repeat dipping into both egg and cornmeal. Repeat until all of the hotdogs have been coated. Discard excess egg and cornmeal.
5. Drop, in batches, in preheated oil until golden brown, about 5 minutes. Remove and drain on paper towels.
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