"These homemade corn dogs are a real treat," says Lauren Heyn of Oak Creek, Wisconsin. "The coating is tender and has the tangy taste of mustard."
- 1 cup all-purpose flour
- 2 tablespoons cornmeal
- 4 teaspoons ground mustard
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 10 wooden skewers
- 10 hot dogs
- Oil for deep-fat frying
- In a small bowl, combine the first five ingredients. Stir in egg and milk just until moistened. Insert skewers into hot dogs; dip into batter.
- In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry corn dogs in batches for 5-8 minutes or until golden brown, turning once. Drain on paper towels. Yield: 10 servings.
Originally published as Dandy Corn Dogs in Taste of Home April/May 2001, p41
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