NAOMI JUDD'S EXTRA-CRISPY CORN DOGS
1 cup Bisquick baking mix
2 Tbsp. white cornmeal
1/2 tsp. dried yellow mustard
1/4 tsp. paprika
1/8 tsp. ground cayenne pepper
1 large egg, slightly beaten
1/2 cup milk
About 6 cups canola oil
8 to 10 frankfurters
Wooden skewers (optional)
Prepared mustard
In large bowl mix first five ingredients. Stir in egg and milk until well blended; set aside 10 minutes.
In large saucepan over medium-high heat, pour enough canola oil into skillet to cover franks.
Dip franks into batter, coating each thickly and evenly.
When oil has reached 370 degrees F (use a deep-fat frying thermometer to check) begin frying corn dogs, two at a time, until brown on all sides, 2-3 minutes. Drain on paper towels, then insert a wooden skewer into each corn dog. If desired.
Serve with mustard.
Makes 8-10 servings
Source: Woman's World, June 13, 2000
1 cup Bisquick baking mix
2 Tbsp. white cornmeal
1/2 tsp. dried yellow mustard
1/4 tsp. paprika
1/8 tsp. ground cayenne pepper
1 large egg, slightly beaten
1/2 cup milk
About 6 cups canola oil
8 to 10 frankfurters
Wooden skewers (optional)
Prepared mustard
In large bowl mix first five ingredients. Stir in egg and milk until well blended; set aside 10 minutes.
In large saucepan over medium-high heat, pour enough canola oil into skillet to cover franks.
Dip franks into batter, coating each thickly and evenly.
When oil has reached 370 degrees F (use a deep-fat frying thermometer to check) begin frying corn dogs, two at a time, until brown on all sides, 2-3 minutes. Drain on paper towels, then insert a wooden skewer into each corn dog. If desired.
Serve with mustard.
Makes 8-10 servings
Source: Woman's World, June 13, 2000
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