Corn dogs 3

1 servings

Ingredients

Quantity Ingredient
10 eaches Frankfurters
1 cup Flour
⅔ cup Cornmeal
2 tablespoons Sugar
1½ teaspoon Baking powder
1 teaspoon Salt
2 tablespoons Shortening
1 each Egg, beaten
¾ cup Milk
Oil or shortening for frying

Directions

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.

With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels. Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.

CRISPY CORN DOGS 10 each frankfurters 1 c flour 1-½ tsp baking powder ½ tsp salt 2 T yellow cornmeal 3 T shortening 1 each egg, beaten ¾ c milk oil or shortening for frying (Prepare as in regular corn dog recipe above.) Debra Heng Submitted By RICH HARPER On 11-04-94

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