| 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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