Deep-Fried Corn Dogs

Deep-Fried Corn Dogs
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Vegetable oil for frying
  • 8 hot dogs
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup milk
  • 1 large egg, slightly beaten

Directions

  1. Heat oil in a deep fryer to 375°F.
  2. Using paper towels, pat hot dogs dry. Insert a wooden skewer into each hot dog. Set aside.
  3. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, black pepper and cayenne pepper.
  4. With a wire whisk, add milk and egg to dry ingredients and blend until smooth. Allow batter to rest for 5 minutes.
  5. Transfer batter to a tall drinking glass. Dip hot dogs into batter and carefully place into the hot oil.
  6. With basket lowered, add hot dogs in batches into oil. Shake basket to loosen corn dogs from bottom of basket.
  7. Fry corn dogs for 4 to 5 minutes or until golden brown, turn frequently. Lift basket to drain hot dogs and transfer to paper towel-lined tray to complete draining before serving.

 

 Serves: 8

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