Thursday, August 22, 2013

Corn Dogs

1 ¼ cups corn meal
1 ¼ cups flour
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups milk
2 teaspoons white vinegar
1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon honey
12 hot dogs
12 wooden skewers or long lollipop sticks
2 quarts vegetable oil for frying

Heat the frying oil in a large pot over medium high heat to 375 degrees (or use a deep fryer). In a small bowl combine the milk and vinegar set aside. In a large bowl combine the corn meal, flour, sugar, baking powder and salt. Stir to combine. Add the egg, oil, honey, and milk mixture, stir until well mixed. Set aside. Remove hotdogs from packaging. Using paper towels, dry each hot dog very well. Insert skewers into each hot dog. Pour the batter into a tall, skinny glass. Dip a hot dog into the batter, let excess batter drip off. Carefully place corn dog into hot oil. Cook 2-5 minutes, until the batter is deeply golden brown. Drain on a paper towel lined plate. Serve with favorite dipping sauce. Enjoy!

Tips: The hot dogs must be really dry for batter to stick. Make sure the oil is hot enough before placing the corn dogs into the oil or the batter won’t stick very well. Use 1 ½ cups buttermilk to replace the milk and vinegar. (I don’t like buying buttermilk for just a small amount so I make my own. Adding the vinegar to the milk creates buttermilk)

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