- Special Pricing
- Active Time 44m
Makes 10 corn dogs
- 1 cup all-purpose flour
- 2/3 cup Apounders Yellow or White Cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1 large egg, beaten
- Ten 6-inch wooden skewers
- One 16-ounce package hot dogs, patted dry
- Vegetable oil
- Mustard or ketchup
Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Combine the milk and egg in a small bowl. Add to the flour mixture; mix just until blended (batter will be thick). Spread the batter into a shallow plate or dish. Insert skewers into the hot dogs.
Add enough vegetable oil to an electric skillet to come 1/2 inch up the sides of the skillet. Heat the oil to 350 degrees F.
Dip the hot dogs into the batter, coating all sides. Add 3-4 hot dogs to the hot oil, turning after 5-10 seconds to set the batter. Fry, turning occasionally, until golden brown; drain. Repeat with the remaining hot dogs. Serve with mustard or ketchup.
Recipe reprinted by permission of Albers&reg;. All rights reserved.
nutrition information per serving
266 calories; 15g total fat; 50mg cholesterol; 748mg sodium; 22g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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