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Quick
Corn Dogs
| Hot dogs
1 1/3 cup buttermilk pancake mix ½ cup corn meal 2 teaspoons salt 1 cup milk 2 eggs 1/3 cup sugar Wooden sticks—kebab sticks work or try the meat dept. or a craft store Insert wooden sticks into one end or each
hot dog. Allow hot dogs to warm to room temperature (so the batter will
stick better). Mix batter ingredients until smooth. Let stand about 15
minutes to thicken slightly. Heat cooking oil in a deep fat fryer or small
deep kettle to 375°. Dip hot dogs into the batter, let excess batter
drip back into bowl for a moment. Deep fry 4-5 minutes or until golden
brown.
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