Ingredients:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 Tbsp. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground mustard
- 1/4 tsp. paprika
- Dash pepper
- 1 large egg, lightly beaten
- 1 cup evaporated milk
- Oil for deep-fat frying
- 12 wooden skewers
- 12 hot dogs
Directions:
- In a bowl, whisk the first eight dry ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
- In an electric skillet or deep-fat fryer, heat oil to 375 F.
- Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off.
- Fry corn dogs, a few at a time, 2 to 3 minutes or until golden brown, turning occasionally.
- Drain on paper towels. Serve immediately.
