Fair-Fa­vorite Corn Dogs

PREP: 15 min. + stand­ing COOK: 5 min./batch • MAKES: 10 corn dogs

Simple & Delicious - - RECIPE INDEX -

Bring the county fair home to your kitchen with these sum­mer-ready corn dogs. A tip for dip­ping: Pour the bat­ter in a tall ma­son jar and dunk your dogs to cre­ate an even coat­ing all around. —Taste of Home Test Kitchen

1 pkg. (81/2 oz.) corn­bread/muf­fin mix ²/₃ cup all-pur­pose flour 1 tsp. ground mus­tard 1/2 tsp. onion pow­der

1/2 tsp. chili pow­der

1/2 tsp. pa­prika

1/8 tsp. ground cumin 1 large egg

1 cup 2% milk

10 hot dogs

10 wooden skew­ers

Oil for deep-fat fry­ing

1. In a large bowl, com­bine the first seven ingredients. In an­other bowl, whisk milk and egg; stir into dry ingredients just un­til moist­ened. Let stand for 15 min­utes. In­sert skew­ers into hot dogs; dip into bat­ter.

2. In an elec­tric skil­let or deep-fat fryer, heat oil to 375¡. Fry corn dogs, a few at a time, for 2-3 min­utes or un­til golden brown, turn­ing oc­ca­sion­ally. Drain on paper tow­els.

PER CORN DOG 352 cal., 23g fat (7g sat. fat), 53mg chol., 682mg sod., 26g carb. (7g sug­ars, 1g fiber), 9g pro.

TEST KITCHEN TIP Let the bat­ter stand be­fore coat­ing the hot dogs. It thick­ens and clings bet­ter af­ter 15 min­utes.

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