Corn Dogs
Corn dogs are hot dogs on a stick in a crisp cornmeal coating, and you can make them at home in about half an hour. The batter is nothing more than corn meal, flour, milk, egg and a little oil, so there is no special shopping. Rolling the hot dogs in flour first helps the batter cling during frying. Serve them with mustard, the way you would at a fair.
Instructions
Heat a deep fat fryer to 375°F (190°C) so it is ready by the time the batter is made.
Stir the corn meal, flour and salt together in a bowl. Add the milk, beaten egg and vegetable oil, then mix until the batter is smooth and well combined.
Push a wooden skewer into one end of each hot dog, far enough that it feels firmly held.
Roll each hot dog in a little plain flour, then coat it in the corn meal batter so it is covered evenly.
Lower a few corn dogs at a time into the hot oil, without crowding the fryer. Cook them until the coating is golden brown, then lift them out and serve with mustard.
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