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Homemade Corn Dogs: Make Your Own Monday #22
  Here is a list of equipment I used: a fry-daddy  (but you could do this in a dutch oven on the stove)a wide mouthed quart jar tongs wooden popsicle sticks leftover saved from bags of caramels a wire rack placed over a cookie sheet  Homemade Corn Dogs: 2 packages hot dogs (16 total) 1 cup flour 1 cup cornmeal 1/4 cup sugar 4 tsp baking powder salt & pepper to taste (about 1/4 tsp of each?) 1 egg 1 1/4 cups milk lots of oil - maybe 3 quarts Mix the dry ingredients. Beat the egg and combine with the milk. Pour over the dry ingredients and mix, leaving no lumps. Pour batter into your quart jar.  (note: if you take too long and the batter starts to thicken, just add more milk) Completely dry (I cannot stress this enough - it's the key to getting the batter to stick to the dogs) all of the hot dogs. Insert the sticks in the hot dogs until half the stick is still showing.  Dip the hot dogs into the batter, twirling as you lift them out of the jar to prevent the sticks from coming out and to evenly remove excess batter. Place 2 or 3 corn dogs into the hot oil and fry for 2-3 minutes or until a lovely golden brown. If your oil is too hot, the outsides will burn and the batter closest to the hot dogs will remain doughy. Remove with tongs and lay on the wire rack to drain.  (These were my first ones. The batter was a little thicker so the corn dogs look a bit lumpy. The top photo are the later ones when I realized I needed thinner batter) These got a whopping thumbs up from the entire family. They were great!!  related searches : Homemade
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