Though probably Texan in origin, corn dogs have been Iowan since at least 1956.
Yield: makes 8
- 1 cup flour
- <sup>2</sup>⁄<sub>3</sub> cup yellow cornmeal
- 2 tbsp. sugar
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>4</sub> tsp. dry mustard
- 1 egg, lightly beaten
- <sup>3</sup>⁄<sub>4</sub> cup milk
- Vegetable oil
- 8 hot dogs
- 8 wooden skewers
- Sift together flour, cornmeal, sugar, baking powder, and mustard into a bowl. Whisk together egg, milk, and 2 tsp. oil in another bowl. Add milk mixture to flour mixture, beating with a wooden spoon until batter is smooth.
- Pour oil into a large, heavy pot to a depth of 3''. Heat oil over medium heat to 350°. Meanwhile, dry hot dogs with paper towels, then skewer them with wooden skewers. Dip hot dogs into batter until evenly coated. Gently place battered hot dogs in hot oil and fry, turning once or twice, until crisp and golden, about 3 minutes. Drain on paper towels. Serve with mustard and ketchup if you like.
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