Corn Dogs by Jamieledison


1 cup flour 1/2 cup cornmeal 1 Tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon paprika dash pepper 1 egg, slightly beaten 1 cup evaporated milk oil for deep fryer 12-16 wooden skewers 12-16 hot dogs


In a bowl, whisk dry ingredients. Add egg and milk until blended. Transfer batter to tall drinking glass.
In an electric skillet or deep fryer, heat oil to 375*F. Insert skewer into hot dogs. Dip hot dogs into batter, allow excess to drip off. Fry corn dogs a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately