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Ingredients
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking
powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons butter
1 egg, lightly beaten
3/4 cup milk, plus more
for thinning as necessary
1 lb. weenies (beef,
turkey or chicken)
oil for deep frying
ketchup and/or mustard
(for garnish)
Directions
Note: See recipe
description for helpful hints and details.
In a medium mixing bowl,
sift together flour, sugar, baking powder and salt.
Stir in cornmeal. Cut in butter using a
pastry blender or 2
knives until mixture resembles coarse meal. Mix egg
and milk together in a small bowl, then stir into
cornmeal mixture until blended. (Alternatively,
ingredients can be blended in a food processor or
with an electric mixer.) Add enough additional milk
to thin batter, 1 tablespoon at a time (up to about 4
tablespoons) until you reach desired coating
consistency. (Thicker batter will produce more
crispy lumps and bumps, while a thinner batter will
produce a smoother corn dog.)
Heat oil in a deep fat
fryer, deep skillet or saucepan to 375°
F.
Thoroughly dry weenies
with paper towels, then insert a wooden skewer
into the ends of each weenie, leaving enough of the
skewer exposed to easily hold. (Note: Skewers may be
inserted into weenies after frying if this is
the only way weenies will fit into fryer, skillet or
saucepan.) Coat evenly with
batter. Fry in oil until brown,
carefully turning to ensure browning on entire
surface (about 2 1/2 to 3 1/2 minutes). Briefly drain on paper towels. Serve with ketchup
and mustard.
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