MAIN DISH
CORN DOGS
Although corn dogs are probably best eaten at a fair, they are doable at home. Serve hot on a wooden skewer with ketchup or slide off the stick and serve with ketchup, mustard and pickle relish in a hotdog bun.
• 1 cup all-purpose flour, sifted
• 2/3 cup yellow cornmeal
• 2 tablespoons sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons solid vegetable shortening (such as Crisco)
• 1 egg, lightly beaten
• ¾ cup milk
• 8 hotdogs
• 8 wooden skewers
• Vegetable oil for deep-frying
Combine flour, cornmeal, sugar, baking powder and salt in a mixing bowl. Add shortening and mix until crumbly. Add egg and milk and mix lightly. Pat hotdogs dry and pierce lengthwise with the skewers. Dip each one in the batter, coating as evenly as possible, holding the hotdogs with tongs and spreading the batter with a small knife. Heat a 3-inch depth of oil in a Dutch oven or 3- to 4-quart heavy saucepan to 375 degrees using a candy or deep-fry thermometer. Add batter-coated hotdogs and fry until golden, about 4 to 5 minutes. Serve hot on the sticks or in hotdog buns. Makes 8 servings.
Source:Culinaria The United States, (Konemann, 1998).
Per serving: 310 calories (52 percent from fat), 18.1 g fat (5.4 g saturated, 7.7 g monounsaturated), 68.8 mg cholesterol, 9.3 g protein, 27.1 g carbohydrates, 1.2 g fiber, 975.2 mg sodium.
