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Corny Dogs

Source of Recipe


Marie Ostrosky (from Cooking Live, Episode: Carnival Food)



List of Ingredients



• Vegetable oil, for deep-frying
  
• ½ cup unsifted all-purpose flour, for dredging
  
• 2/3 cup yellow cornmeal
  
• 1/3 cup unsifted all-purpose flour
  
• 1 tsp salt
  
• ½ cup milk
  
• 1 egg, well beaten
  
• 2 Tbsp vegetable oil
  
• 10 ready-to-eat frankfurters (1 pound)
  
• 10 wooden skewers
  






Instructions



1. Place oil in deep-fat fryer, insert deep-fat thermometer, and begin heating to 375° F. Place ½ cup dredging flour in pie pan; set aside.
   
   
2. Mix cornmeal, 1/3 cup flour, and salt in 2-cup glass measure. Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside.
   
   
3. Thread frankfurters onto wooden skewers. Roll in dredging flour to coat, shaking off excess. Dip frankfurters, one at a time, in cornmeal batter, then fry in 375° oil until golden brown, about 2 to 3 minutes. Serve warm.
   
   Makes 10 corn dogs.