Corn Dogs

What would you do with extra hot dogs from camping if you don’t want to just stick to typical hot dogs in buns? Corn dogs need to be on the top of that list because they are SO much easier then you would think! I was going to save this recipe and share it come Calgary Stampede time again but I just could NOT wait that long so I opted to share it for Football Season!

Ingredients

• 6 Hot Dogs

• 4-6 Cups Vegetable Oil, for frying

• 3/4 Cups Yellow Cornmeal

• 3/4 Cup Flour

• 3/4 Cup Milk

• 1 Egg

• 1/2 Tbsp. Vegetable Oil

• 1/2 Tbsp. Baking Powder

• 1/4 Tsp. Salt

• 6 Wooden Skewers

Directions

• Pour Vegetable Oil into a tall medium sized pot. Add a thermometer to manage temperature and heat to 350F degrees.

• While the oil is heating up, remove the hot dogs from the packaging, dab dry with paper towel and gently push the skewer through the end and 3/4 way through each hot dog.

• In a medium bowl, combine all dry ingredients well. In a separate bowl, combine all wet ingredients.

• Add the wet mixture to the dry mixture and combine to create a sort of sludge.

• Pour the batter into a tall/narrow glass so you can easily dip the hot dogs!

• Sprinkle a little flour on a plate and lightly coat each hot dog in the flour then dip into the breading mixture in the cup. Place in the 350F degree oil gently then repeat for all.

• Fry the corn dogs about 4-5 minutes each, or longer until desired golden brown color is achieved. Rotate corn dogs as needed.

• Remove from oil, allow excess oil to drip on paper towel then serve with your favorite corn dog condiments!