Indiana-Style Corn Dogs
Hot dogs on skewers dipped in a lightly spiced cornmeal batter and deep-fried until golden and crisp.
🍳 Cook: 3 min🍽️ Makes 12
Ingredients
| 1 cup | 240 ml | all-purpose flour |
| 1/2 cup | 120 ml | yellow cornmeal |
| 1 tbsp | 15 ml | sugar |
| 3 tsp | 15 ml | baking powder |
| 1 tsp | 5 ml | salt |
| 1/2 tsp | 2.5 ml | ground mustard |
| 1/4 tsp | 1.3 ml | paprika |
| dash | pepper | |
| 1 | large egg, lightly beaten | |
| 1 cup | 240 ml | evaporated milk |
| — | oil for deep-fat frying | |
| 12 | wooden skewers | |
| 12 | hot dogs |
Instructions
- In a bowl, whisk the first 8 ingredients (flour, cornmeal, sugar, baking powder, salt, ground mustard, paprika and pepper). Whisk in the egg and evaporated milk just until blended. Transfer the batter to a tall drinking glass.
- In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C). Insert skewers into the hot dogs. Dip the hot dogs into the batter, allowing excess batter to drip off. Fry the corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.