Corn Dogs

Corn Dog Recipe

It's Fair time. I take my appetite to the Fair. There are many exotic foods to sample that aren't available other times of the year. Corn dogs with a squiggly line of mustard are my favorite. I can fix them at home, but Fair time is Corn Dog time in my mind. Elephant ears are good, too. The list goes on and on, but my Corn Dog recipe is where I'm heading today.

I remember walking down the Midway with my children, Tom, Anne and Elizabeth. (Rick was older and usually wandered off by himself.) They were only interested in the rides. That was just as well. A full stomach on some of those Fair rides was a formula for disaster. I took them through the food booths after the rides, just before we left for home. The smells of the deep fryers filled the air. It was hard to decide where to start. Well, maybe for some folks, but not for me. I headed for the Corn Dogs.

1 egg
1/2 cup milk
1 1/2 cups biscuit mix
2 tablespoons yellow cornmeal
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1 pound hot dogs
Oil for frying

Heat oil in deep fryer to 375 F. Meanwhile, blend egg and milk with a whisk. In mixing bowl, combine biscuit mix, cornmeal, paprika and dry mustard. Stir in egg mixture. Impale hot dogs, one at a time, on end of a cooking fork. Roll the hot dog around in the batter until covered. Push it off the fork into the hot oil. Fry 2 or 3 minutes until browned. Remove to paper towel to drain. Repeat with rest of hot dogs. Serves 8 or 10 depending on how many hot dogs there are in a package. By the way, I don't have a deep fryer. I use my electric skillet. It works. If you have Popsicle sticks, that makes for a nicer presentation.


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