Roxy
Starter
Corn Dogs:
3/4 Cup Yellow Cornmeal
3/4 Cup Self-Rising Flour
1 Egg, Lightly Beaten
2/3 Cup Milk
10 Popsicle Sticks
10 Hot Dogs
Oil For Deep-Fat Frying
In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter.
In an electric skillet or Deep-Fat Fryer, heat oil to 375 degrees.. Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels.
***Use a spoon or fingers to spread the batter over the hotdogs.
***If the hot dogs are too moist, pat them dry with a paper towel.
Serve Ketchup. Hot Mustard or Regular Mustard or your favorite Dipping Sauce in a bowl, off to the side for dipping.
3/4 Cup Yellow Cornmeal
3/4 Cup Self-Rising Flour
1 Egg, Lightly Beaten
2/3 Cup Milk
10 Popsicle Sticks
10 Hot Dogs
Oil For Deep-Fat Frying
In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter.
In an electric skillet or Deep-Fat Fryer, heat oil to 375 degrees.. Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels.
***Use a spoon or fingers to spread the batter over the hotdogs.
***If the hot dogs are too moist, pat them dry with a paper towel.
Serve Ketchup. Hot Mustard or Regular Mustard or your favorite Dipping Sauce in a bowl, off to the side for dipping.
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