Homemade State Fair Corn Dogs

• Meat

  • 2 (16 ounce packages Beef frankfurters

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tbsp Baking powder
  • 2 cups Cornmeal, yellow
  • 1 tsp Salt
  • 3/4 cup White sugar

• Oils & Vinegars

  • 4 cups Vegetable oil

• Dairy

  • 2 cups Milk

• Other

  • 16 Wooden skewers

Found on jennifercooks.com

Description

Ingredients

• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ¾ cup white sugar
• 2 tablespoons honey
• 2 tablespoons baking powder
• 2 eggs
• 2 cups milk
• 4 cups vegetable oil for frying
• 2 (16 ounce) packages beef frankfurters
• 16 wooden skewers

Directions

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth.
• Pour batter into a tall mason jar or large glass; set aside.
• Preheat 3 inches of vegetable or peanut oil in a deep heavy-bottom saucepan over medium heat to 350 degrees.
• Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.
• Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly.
• Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.
• Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.
• Serve warm with yellow mustard and ketchup.