Fair-Favorite Corn Dogs
PREP: 15 min. + standing COOK: 5 min./batch • MAKES: 10 corn dogs
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.