Cookbook:Corn Dogs

| American cuisine | Midwestern cuisine

Ingredients

 * ⅔ cup (160 g) corn meal
 * ⅓ cup (60 g) flour
 * 1 teaspoon salt
 * ½ cup (120 ml) milk
 * 1 egg, beaten
 * 2 tablespoon vegetable oil
 * 8–10 hot dogs

Equipment

 * 8–10 wooden skewers

Procedure

 * 1) Preheat deep fat fryer to.
 * 2) Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well.
 * 3) Insert a wooden skewer into one end of each hot dog.
 * 4) Coat with flour, then coat with corn meal mixture.
 * 5) Fry a few at a time in deep hot oil until golden brown.

Notes, tips, and variations

 * Serve with mustard, like at a fair.