Lunch: Indiana-Style Corn Dogs Recipe

Ingredients

1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
Dash pepper
1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying
12 to 16 wooden skewers
12 to 16 hot dogs

Instructions

In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
In an electric skillet or deep-fat fryer, heat oil to 375 °. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.

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