Corn Dogs and Dippers

Make your own at home. Great kid fare for the summer.

• Ready In: 20 mins
• Serves: 20

Ingredients

• Batter

• 1  cup flour
• 3⁄4 cup cornmeal
• 1  tablespoon dry mustard
• 2  teaspoons baking powder
• 1  teaspoon salt
• 2  tablespoons shortening
• 1  cup milk
• 1  egg, beaten
• 20  hot dogs or 20  hot dogs
• 20  wooden skewers
•  oil, to fry

• Serve with a variety of dips

•  spicy mustard
•  thousand island dressing
•  ketchup, with vinegar
•  hot sauce
•  salsa

Directions

1. Batter: Combine batter's dry ingredients in a bowl.
2. Cut in shortening.
3. Add egg and milk.
4. Whisk until there are no lumps.
5. Pour battter into a tall glass.
6. Oil: Heat at least 2 inches of oil to 375 degrees F.
7. Corndogs: Pat dry hotdogs until completely dry.
8. Push skewer into one end of hotdog until it is firmly in place.
9. Dip hotdog into batter, turning so it coats evenly.
10. Fry until golden brown about 2 minutes.
11. Drain on paper towels.