| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 2/3 | c | Yellow corn meal |
| 2 | tb | Sugar |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 2 | tb | Vegetable shortening |
| 1 | Beaten egg | |
| 3/4 | c | Milk |
| 1 | lb | Frankfurters; ( 8 to 10) |
| 10 | Wooden skews |
INSTRUCTIONS
Combine flour, corn meal, sugar, baking powder, salt and dry mustard. Combine 2 tablespoons shortening, egg and milk. Pour liquid ingredients into dry ingredients and mix well. Insert wooden skewers in the end of frankfurters. Dip into batter, using skewer,and when frank is covered with batter, gently lower into hot fat. ( 400 degrees). Turn with tongs so that the corn dog cooks evenly. Cook until golden brown, about 3 minutes. Remove with tongs and drain on paper towel. Serve with mustard and catsup. Makes 4-5 servings. Recipe by: DAZEY CORPORATION Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on Jan 14, 1998
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