Cookbook:Corn Dogs
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| Corn Dogs | |
|---|---|
| Category | Meat recipes |
| Servings | 8–10 |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | American cuisine | Midwestern cuisine
Ingredients[edit | edit source]
- ⅔ cup (160 g) corn meal
- ⅓ cup (60 g) flour
- 1 teaspoon salt
- ½ cup (120 ml) milk
- 1 egg, beaten
- 2 tablespoon vegetable oil
- 8–10 hot dogs
Equipment[edit | edit source]
- 8–10 wooden skewers
Procedure[edit | edit source]
- Preheat deep fat fryer to 375°F (190°C).
- Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well.
- Insert a wooden skewer into one end of each hot dog.
- Coat with flour, then coat with corn meal mixture.
- Fry a few at a time in deep hot oil until golden brown.
Notes, tips, and variations[edit | edit source]
- Serve with mustard, like at a fair.