Post by April B. on Feb 28, 2003 10:56:35 GMT -6
Sweet batter for corn dogs
Ingredients:
oil for deep-frying
1 cup yellow cornmeal
1 tsp. salt
2 Tbs. honey or to your taste
1 cup boiling water
1 egg, beaten
1/2 cup milk
2 Tbs. melted butter
1/2 cup all-purpose flour
2 tsp. double-acting baking powder
1 package frankfurters, preferably all-beef
10 bamboo skewers, soaked in water
Preparation:
Heat oil to 350 degrees.
In a large bowl, combine cornmeal, salt, honey and boiling water and mix well. Beat together egg, milk and butter in a separate bowl. Stir egg mixture into cornmeal.
Sift together flour and baking powder, then incorporate it into the mix until smooth. Refrigerate batter for one or two hours to allow the cornmeal time to soak up excess moisture. Keep the frankfurters refrigerated until time to make the corn dogs. The batter will cling to the franks much better if both are chilled.
Insert bamboo skewers into the hot dogs, dip in batter, and place in a preheated fryer until golden brown--approximately eight to 10 minutes. Drain thoroughly and serve with lots of your favorite variety of mustard.
Yield: 4 servings
Ingredients:
oil for deep-frying
1 cup yellow cornmeal
1 tsp. salt
2 Tbs. honey or to your taste
1 cup boiling water
1 egg, beaten
1/2 cup milk
2 Tbs. melted butter
1/2 cup all-purpose flour
2 tsp. double-acting baking powder
1 package frankfurters, preferably all-beef
10 bamboo skewers, soaked in water
Preparation:
Heat oil to 350 degrees.
In a large bowl, combine cornmeal, salt, honey and boiling water and mix well. Beat together egg, milk and butter in a separate bowl. Stir egg mixture into cornmeal.
Sift together flour and baking powder, then incorporate it into the mix until smooth. Refrigerate batter for one or two hours to allow the cornmeal time to soak up excess moisture. Keep the frankfurters refrigerated until time to make the corn dogs. The batter will cling to the franks much better if both are chilled.
Insert bamboo skewers into the hot dogs, dip in batter, and place in a preheated fryer until golden brown--approximately eight to 10 minutes. Drain thoroughly and serve with lots of your favorite variety of mustard.
Yield: 4 servings
