"Who doesn’t love corn dogs?! These corn dogs are a kid-pleasing dish, but don’t let the name fool you. In our house, being a kid has nothing to do with your age. I’ve heard it said before, “growing old is not an option, growing up is!” I choose not to grow up, and my wife and kids would give an AMEN to that! If you have some little kids in your crowd, halve the skewers and hot dogs for mini versions of this recipe."
16 10-inch wooden skewers, soaked in water for 30 minutes
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 cup milk
1 gallon cooking oil
2 11-ounce packages hot dogs
Ketchup
Mustard
Soak wooden skewers in water for 30 minutes.
In a large bowl, combine flour, cornmeal, sugar, baking powder and pepper. Stir in egg and milk. Fill deep fryer halfway with oil and heat to 375°.
Insert wooden skewers into hot dogs. Roll hot dogs in batter until well coated. Fry two or three corn dogs at a time for two minutes or until golden brown. Use a metal slotted spoon to transfer to paper towels to drain. Serve with your favorite condiments.