Corn Dogs

Corn dog, pronto pup, pogos, hot dog on a stick... whatever you call it, make it hot and fresh with this fair-worthy recipe!

INGREDIENTS

• 1 small egg

• 1/2 cup sugar

• 1 tsp honey

• 10-12 hot dogs

• 10-12 wood skewers

• Oil for deep frying (at least 2-3” deep)

• 1/2 cup cornmeal

• 3/4 cup flour

• 1/2 cup flour (for dusting hot dogs)

• 1 tsp baking powder

• 1 tsp salt

• 1/2-1 cup milk

DIRECTIONS

• Combine cornmeal, flour, baking powder, salt, egg, sugar, and honey

• Add milk until batter has a thick pancake-type consistency (tip: too much milk and the batter won’t stick on hot dogs, too little and the batter will crack when frying)

• Dry off hot dogs with paper towels. Lightly coat with flour and skewer through the center of the corndog

• Heat oil to 370° F

• Pour batter into a tall glass for easy dipping

• Dip skewered hot dogs into the batter mix and coat evenly

• Fry until golden brown for approximately 2 minutes

• Let cool and drain on a paper towel or wire rack