Americanby KitchenFeedCorn DogsPrep15 minCook10 minTotal25 minServes10Keep screen onSaveShare Cook my versionIngredientsServings−10+3/4 cup yellow cornmeal3/4 cup self-rising flour1 large egg, room temperature, lightly beaten2/3 cup 2% milk10 pop sticks10 hot dogsOil for deep-fat fryingStepsStep-by-step0 of 9 done1Pat the hot dogs dry with paper towels.2In a large bowl, combine the cornmeal, flour and egg.3Stir in the milk to make a thick batter.4Let the batter stand 4 minutes, then pour into a tall glass for easy dipping.5Insert a stick about two-thirds of the way into each hot dog.6Dip each hot dog into the batter, coating completely.7Heat oil to 375°F in an electric skillet or deep-fat fryer.8Fry the corn dogs a few at a time until golden brown, 6-8 minutes, turning occasionally.9Drain on paper towels and serve hot.NotesFry at 375°F. Dry the hot dogs well so the batter clings; rolling them in a little extra flour before dipping helps too. Self-rising flour already contains leavening, so no baking powder is needed. Total time is about 25 minutes.Photo: Ocdp · Wikimedia Commons · CC0Source: Taste of Home
