Personalized Chef Aprons and More!
Combine cornmeal, flour, baking powder, salt, egg
and sugar. Add
milk until batter has a pancake type consistency (Too much milk,
and batter wont stay on hot dogs, too little and your batter when
fried will be cracked).
Dry off hot dogs with paper towels, coat with flour,
through the center of the corndog. Heat 2" deep oil to 370F or use
a deep fryer. Pour batter into a tall drinking glass. Dip skewered
hot dogs into batter mix and coat evenly. Fry until golden brown,
about 2 1/2 minutes. Let cool and drain on a paper towel. Serve with
ketchup, mustard, tarter sauce or a dressing of your choosing.