Mini Corn Dogs
Ingredients
8 large beef hot dogs | ||
8 wooden skewers | ||
corn flour for dusting | ||
canola oil for deep frying | ||
tomato sauce for dipping | ||
1 and 3/4 cups self rising flour | ||
1/4 cup cornmeal | ||
1 egg, lightly beaten | ||
1 tbs oil |
- Cut the hot dogs in half cross ways.
- Cut the 8 wooden skewers in half and insert one half through each hot dog, leaving some of the skewer sticking out for a handle.
- Dust the hot dogs with a little corn flour.
- To make the batter, sift the flour into a large bowl.
- Stir in the cornmeal and make a well in the center.
- Gradually combine the egg, oil, and 1 and 1/2 cups of water, whisking to make a smooth lump free batter.
- Fill a sauce pan or deep fryer, 1/3 full of oil and heat to 350 degrees.
- Drain off the excess batter from the hot dogs and add the the oil, a few at a time.
- Cook for 1 to 2 minutes or until golden brown.
- Remove hot dogs from the oil and drain on paper towels.
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