CORN DOGS

CORN DOGS
1½ cups yellow cornmeal – yellow mealiemeal
1½ cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons sugar
1½ teaspoons salt
1¾ cups buttermilk
4 large eggs, lightly beaten
8 hot dogs
canola oil to deep fry
8 wooden skewers

Whisk together cornmeal, 1 cup cake flour, baking powder, baking soda, sugar and salt. Whisk in buttermilk and eggs until well-combined.
Place remaining flour in a shallow dish and dredge the hot dogs in the flour until coated.
Thread a skewer into each hot dog – you want it to go almost all the way to the end.
Pour the oil into a large pot and heat it over medium heat
Pour the batter into a large tall drinking glass. Dip each hot dog into the batter and twirl it until it is coated with batter, and then place it carefully into the hot oil.
Repeat with remaining hot dogs.
Fry the hot dogs until golden brown, about 3-4 minutes, turning them gently. Depending on the size of your pan, you may have to do them in two batches. Cool them a little on a wire rack, then serve with your choice of condiments…we like mustard, ketchup AND relish!
Poster by: Marie Rheeder Troskie
Photo: Susan Burger