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Corn Dogs

    1 cup cornmeal
    1 3/4 cups flour
    2 teaspoons baking powder
    2 teaspoons salt
    1 egg
    1/3 cup sugar
    24 hot dogs
    24 wooden skewers

  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, and skewer
 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.