Ingredients
15
15 servings
- •1 cup cornmeal
- •1 cup flour
- •¼ cup sugar
- •4 teaspoons baking powder
- •¼ teaspoon salt
- •⅛ teaspoon pepper
- •1 egg
- •1 cup milk
- •5 hot dogs
- •1 tablespoon flour
- •1 qt vegetable oil, for frying
Instructions
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutritional Facts
Per 15 servings
- Calories: 641
- Carbohydrate: 13g
- Fat: 64g
- Fiber: 0g
- Protein: 5g
- Sugar: 3g
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