State fair corn dogs
Number of Servings: 8
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon shortening
1 beaten egg
3/4 cup milk
8 to 10 wooden skewers (look for them at craft shops)
1 pound frankfurters, smoked frankfurters or cheese-filled frankfurters (8 to 10)
1. In a bowl, stir together the flour, cornmeal, sugar, baking powder, dry mustard and salt. Cut in shortening until mixture resembles fine crumbs. Mix together egg and milk. Add egg mixture to flour mixture; mix well.
2. Insert wooden skewers in ends of frankfurters. Pour cooking oil into a heavy skillet to the depth of 1 inch; heat oil to 365°F.
3. Coat franks with batter. (If batter is too thick, add 1 to 2 tablespoons milk.) Place coated franks, 3 at a time, in hot oil. Turn franks with tongs after 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning again halfway through cooking time. If you like, serve hot with catsup and mustard.
Nutrition Facts (per serving): 367 cal., 28 g total fat, 46 mg chol., 21 g carb., 632 mg sodium.
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