1 c. all-purpose flour
2 T. sugar
1-1/2 t. baking powder
1 t. salt
2/3 c. cornmeal
2 T. shortening
1 egg, beaten
3/4 c. milk
8 to 10 hot dogs
8 to 10 wooden sticks
oil for deep frying
Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside. Blend together egg and milk in a separate bowl. Stir into cornmeal mixture. Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each; dip in batter. Deep-fry in 350 to 375-degree oil for 4 to 5 minutes, until golden.
Source: Gooseberry Patch Cookbook -Our Favorite Take-Out Recipes
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