Hand-Dipped Corn Dogs

Corn Dogs      Julian family favorites

 

Ingredients:
1 cup yellow corn meal
1 cup flour
1/4 tsp salt
1/4 cup sugar
1 Tb Baking powder
1 egg
1 cup milk

Vegetable oil for frying
2 lbs hotdogs (about 16) she likes Kirkland Beef Hotdogs
16 wooden chopsticks

Method:

Preheat 1 1/2 in oil in Dutch Oven or deep fryer to 360-365 degrees.

Whisk cornmeal, flour, salt, sugar and baking powder.  Add egg and milk, whisk until batter is smooth.  If needed, add more milk or flour to create batter that slightly mounds when poured from a spoon back into the bowl.  - too thick and batter sluffs off, too thin and batter runs off.
For easy dipping- transfer batter to tall glass or quart jar.

Using paper towel, pat dry hot dogs; insert chopsticks 2/3 way through each.  Dip dog into batter so batter completely coats.  Allow excess batter to drip off for a couple seconds; carefully place in hot oil.  Fry two or three corn dogs at a time for 2-3 minutes, turning as needed until golden brown.  Drain on paper towels.