Kimberlee Lewis' Corn Dogs.
Here's What's Cookin': 
     Corn Dogs  
Submitted By: 
      Kimberlee Lewis   
Ingredients:  

  • 1 quart shortening
  • 1 c all purpose flour
  • 2/3 c Masa Harina (found in international aisle with Hispanic food)
  • 1/4 c white sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1-1/4 c buttermilk
  • 1/2 teaspoon baking soda
  • 1-2 pound(s) of hot dogs
  • craft sticks (lollipop sticks found in arts & crafts store)
Instructions:

  1. Heat oil/shortening in pot or deep fryer to 365oF.
  2. Whisk together flour, Masa Harina, sugar, baking powder and salt.
  3. Make a well in center of bowl and pour egg, buttermilk and baking soda. Whisk until combined
  4. Pat hot dogs with a paper towel. Insert sticks. Cover hot dogs in a light coat of flour to aid with sticking of coating to the hot dogs.
  5. The batter will rise a little while you are preparing the hot dogs. Pour the puffy batter into a cup or glass to make it easier to coat the hot dogs.
  6. Dip one at a time into the batter and deep fry until they are the desired brown color. Remember, if you coat the hot dog thickly, you should allow a couple of more minutes to cook the batter thoroughly.
  7. Drain on paper towels.
Oven Settings:
    N.A.
Serving Suggestions:

Yield:
    Approx. 1-2 pounds of hot dogs










Author: T.P.Milley
Last Updated: 6 June 2006