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Title: Corn Doggies Categories: Main, Dishes Yield: 1 Servings 1 lb Hot dogs 4 c Vegetable oil 1/2 c Flour 1/2 c Cornmeal 1 ts Baking powder 1/2 ts Salt 1/2 ts Sugar 1 tb Vegetable shortening 1/3 c Milk 1 Egg 8 Wooden skewers; (up to 10) Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2-inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour-cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown. busted by sooz Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland |