Corn Dogs
2/3 cup cornmeal
1/3 cup flour
1/2 cup Fryin' Magic, divided
1/8 teaspoon garlic salt
2 tablespoons shortening
1 egg, slightly beaten
1/2 cup milk
1 pound (8 or 10) hot dogs
Vegetable oil for deep frying
1. Mix cornmeal, flour, 1/4 cup Fryin' Magic, and garlic salt. Cut in shortening with pastry blender or two knives until pieces resemble small peas. Mix egg and milk, add to flour mixture, and stir until batter is well blended. Coat hot dogs with remaining 1/4 cup Fryin' Magic. Using a spatula, evenly coat each hot dog with batter.
2. Fill a large, deep skillet half full with oil. Heat to 375°F.
3. Fry coated hot dogs a layer at a time in heated oil for 2 to 3 minutes, or until golden brown; turn as they rise to surface. Drain on paper towels. If desired, insert a wooden skewer into each hot dog.
YIELD: 8 or 10 hot dogs
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