Spicy Corn Dogs Recipe

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 8 (8 or 9-inch) wooden skewers
• 1 (8 to 1) pound package hot dogs, brought to room temperature
• 1/3 cup flour for coating hot dogs
• 4 cups canola oil for frying
• 3/4 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon ground mustard

[/ingredients-left]
[ingredients-right]

• 1/2 teaspoon ground cayenne pepper
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup + 1 Tablespoon whole milk
• Assorted mustards

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Using clean paper towels, pat each hot dog dry.  Insert a wooden skewer into each hot dog, leaving a 2 to 3-inch handle.  Roll hot dogs in flour and tap away excess flour.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat oil to 375ºF in a deep fryer, large wok or deep skillet.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a medium bowl, whisk together flour, cornmeal, mustard, cayenne, baking powder and salt.  In a small bowl, mix egg and milk.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Make a well in the center of the dry ingredients and stir in milk mixture until smooth.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Pour batter into a tall 2-cup glass.  Dip hot dogs into batter, using a twirling motion and coating each hot dog well.  Allow excess to drip away.[/step-item]

[step-item number=”6″ image_url=”” title=”” ] Deep-fry 2 hot dogs at a time, cooking about 45 seconds on each side or until brown and crispy.  Allow oil to return to 375ºF before adding fresh hot dogs.[/step-item]

[step-item number=”7″ image_url=”” title=”” ]Drain on paper towels. Serve with mustards.[/step-item][/step-list-wrapper]