When my daughter's school-mates come to hang out, this is their favorite thing to eat. It is like my signature dish with the kids. I once made 60 of these corn dogs for 9 kids and they ate them all. I always make these for super bowl parties. They are always a hit. They are really super easy to put together, but you do have to fry. They are well worth it. Enjoy!
Mama's Famous Corn Dogs
1 cup yellow corn flour
1 cup all purpose flour
1/4 cup sugar plus 1 Tablespoon additional
4 teaspoons baking powder
1 cup milk plus 1 more cup in reserve too thin out batter
1 quart oil for frying
2 packages of Nathan's Skinless frankfurters cut in half
Bamboo skewers ( Are usually sold in Asian markets)
Condiments: spicy mustard, honey mustard, ketchup, buffalo sauce
Mix all dry ingredients in a bowl. In a 1 cup measuring cup add 1 cup milk plus egg, mix well. Add wet and dry together and mix until you get a pancake batter consistency. Pour another glass of milk and put to side in reserve. As your batter starts to thicken up you may need to add a little extra milk to adjust the consistency of batter. It should not be too thick like muffin batter nor to thin like a crepe batter. Once you do this a few times you will get the batter right. Think pancake batter.
Each hot dog should be dried with a paper towel. Having a dry dog will help the batter to stick to the hot dog. Each hot dog is cut in half and a 5 inch bamboo skewer is inserted.
Use a hot oil thermometer keep your oil consistently at 360 degrees. If it is too hot the corn dogs will get overly brown and the batter will not cook properly. You need steady, consistent temperature to get the best result. Frying is an art!
Dip each dog in batter and let extra drain back into batter bowl. Place dog carefully into hot oil. Can add up to 3 to 4 dogs at a time, depending on the your pot or fryer. Cook for approx. 3 minutes and turn as you go. Place on paper towel and serve with spicy mustard! Enjoy.