Corn doggies

1 Servings

Ingredients

Quantity Ingredient
1 pounds Hot dogs
4 cups Vegetable oil
½ cup Flour
½ cup Cornmeal
1 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Vegetable shortening
⅓ cup Milk
1 Egg
8 Wooden skewers; (up to 10)

Directions

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2-inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour-cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown. busted by sooz

Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland <kirkland@...> on Oct 27, 1997

Related recipes