Tuesday, July 17, 2018

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.