Ingredients
1 cup all-purpose flour1/2 cup yellow cornmeal1 tablespoon sugar3 teaspoons baking powder1 teaspoon salt1/2 teaspoon ground mustard1/4 teaspoon paprikaDash pepper1 large egg, lightly beaten1 cup evaporated milkOil for deep-fat frying12 wooden skewers12 hot dogs
Preparation
In a bowl, whisk the first 8 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.
