Corn Dogs

Corn Dogs

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup milk

Dry the hot dogs off with a kitchen towel or paper towels. Skewer the hot dog (we used cheesy-dogs). Roll in flour (to help the batter stick)

The trick to dipping the dogs is to pour the batter in a tall cup first, Makes coating the dog super-easy. Also helps if the batter is nice and cold (keeps it from melting off the dog)

No deep fryer required. Just pour a quart of veggie oil into a regular skillet and warm up to medium heat. 

Drop the dogs right in after dipping. 

I found giving them a roll in the hot oil right away helps set the batter evenly for cooking. 

Give them a spin as needed to brown the other side. When the dogs look golden brown, take them out.

Place the finished corn-dogs on some paper towels to drain any excess oil. Apply your favourite condiments (mustard and ketchup are classics). Try not to eat too many!