Corn Dogs

Hot dogs

1 cup flour 1 cup yellow cornmeal

1 T. baking powder 4 tsp. sugar

1 ¼ tsp. salt ½ tsp. paprika

1 T. dry mustard 1 cup milk

1 egg, beaten 5 drops hot pepper sauce

3 T. vegetable oil Wooden skewers

Vegetable oil for deep frying

Directions:  Sift together flour, cornmeal, baking powder, sugar, salt, paprika, and 

dry mustard into mixing bowl.  Stir in milk, egg, hot pepper sauce, and 3 T. oil.  Stir 

well to move lumps or use mixer.

Heat at least 3 inches of oil to 375 degrees in deep fryer.

Lightly roll hot dots in the 3 T. flour (Batter will adhere best when suface is 

completely dry.  Insert skewers into hot dog.  Pour batter into tall drinking glass for 

easy dipping.  Dip hot dog into batter, turning to coat evenly.  Drain off excess 

batter.  

Fry in oil until golden brown, 2 or 3 minutes.  Drain on paper towels.  Serve with 

mustard or ketchup, if desired.  Makes 16 to 20 corn dogs.

Comment:  A large batch, may want to cut in half.   Pepper sauce may be too much 

for some people.