Blue Ribbon Corny Dogs
I love corn dogs /I remember when I was a child eating corn dogs at the State...
(4 cups) oil for frying
2 whole eggs
1 cup milk
1 cup Bisquick™ mix
1 cup cornmeal
8 Beef hot dogs, cut in half
16 wooden skewers
Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal. Mix well and set aside.
Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
Remove from the oil and drain the corn dogs on paper towels.