Corn Doggies

Corn Doggies Recipe

Preparation Time: 30 minutes
Makes: 8


8 Hot Dogs
4 cups Vegetable Oil
1/2 cup Flour
1/2 cup Cornmeal
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Sugar
1 Tbsp Vegetable Shortening
1/3 cup Milk
3 cups Water
1 Egg
8 Wooden Skewers


Bring 3 cups of water to boiling in a large sauce pan. Add hot dogs and bring back to boiling. Remove from heat and cover for 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 mix with fork. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a cup, then 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 letting excess batter drip back into glass. Drop into hot fat and fry for 2 minutes, or until golden brown. Serve these crispy corn dogs with your favorite mustard or dipping sauce.

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