State Fair Corn Dogs
makes 6 corn dogs 1 quart vegetable oil for frying, plus 1 tablespoon 3/4 cup fine yellow cornmeal 1/2 cup all-purpose flour plus additional for dredging hot dogs 2 tablespoons sugar 1 teaspoon dry mustard 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 large egg 6 hot dogs (I would choose a plump, New York-Chicago dog, like Usinger's) 6 sticks (see NOTE) 1. In a medium saucepan (it must be wide enough to accommodate several hotdogs frying at once), heat oil to 375 degrees. 2. Meanwhile, in a large bowl, combine cornmeal, 1/2 cup flour, sugar, dry mustard, baking powder and salt. In another bowl, whisk together milk, egg and the remaining tablespoon of vegetable oil. Whisk wet ingredients into dry, whisking only until lumps are gone. 3. Pat hot dogs dry with paper towels. Place flour for dredging on a plate. Roll a hot dog in the flour, tapping off excess. Using a fork or tongs, dip floured hot dog in batter. Drop into hot oil. Fry about 3 minutes, turning to brown evenly. Remove from oil and drain on paper towels. You can fry 2 or 3 at once, but let the oil return to 375 degrees F between batches. While still hot, skewer each dog with a stick, pushing the stick about halfway up into dog. Serve immediately with ketchup and mustard. NOTE: Your Corn Dog stick has to be solid enough to support the dog without bending or breaking. Bamboo skewers, for example, may not be firm enough. I have found the perfect Corn Dog stick right in my kitchen drawer: the chopstick. The one you choose should be a few inches longer than the hot dog, and should have a pointy end to facilitate pushing the stick into the hot dog Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
