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Corn Dogs by


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

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