Corn Doggies
- 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
on Oct 27, 1997
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
