Servings:
Makes 16 Servings
Ingredients
Batter
- 2 cup all purpose flour
- 1/4 cup cornmeal
- 2 cup eggs, lightly beaten
- 1 tablespoon canola oil
Corn dogs
- 2 cup all purpose flour
- 1/4 cup cornmeal
- 2 cup eggs, lightly beaten
- 1 tablespoon canola oil
- 1 pound package mini frankfurters
Preparation
Baking Directions:
To prepare batter: Sift the flour and cornmeal into a large mixing bowl.
Gradually whisk in the eggs and tablespoon oil, making sure the batter is lump-free and smooth.
To cook corn dogs: Fill a deep, heavy-bottomed pot one-third full with remaining oil and heat to 350° F.
Dip frankfurters into the batter just a few at a time and drain off excess batter.
Cook over medium to high heat for 1 to 2 minutes until golden and crisp.
Remove from oil, drain on paper towels and place in 200° F oven to keep warm until all of the remaining frankfurters have been cooked.
Insert skewers and serve with your favorite mustard.
