| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot dogs |
| 4 |
c |
Vegetable oil |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Vegetable shortening |
| 1/3 |
c |
Milk |
| 1 |
|
Egg |
| 8 |
|
Wooden skewers; (up to 10) |
INSTRUCTIONS
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and
bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil
to a 2-inch depth in a skillet and heat to 350 degrees. Combine flour,
cornmeal, baking powder, salt, and sugar in a medium-size bowl and blend
with fork. Add shortening and cut in with fork until the size of small
peas. Combine milk and egg in a 1 cup measure. Stir into flour-cornmeal
mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry
with paper towels. Insert skewer into the hot dog, and be sure to leave
about 1 inch for handle. Dip hot dog into batter; let excess batter drip
into glass. Drop into hot fat fry 2 minutes, or until golden brown. busted
by sooz
Posted to recipelu-digest Volume 01 Number 170 by James and Susan Kirkland
<kirkland@gj.net> on Oct 27, 1997
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