Eggless Corn Dogs
2 tbsp corn starch
2 tbsp water
1 cup milk
2 tbsp baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tbsp sugar
1 tsp salt
1 tsp tabasco sauce
1/2 tsp Zatarains Creole Seasoning
8 cups canola oil
1 pack Hebrew National Hot dogs (or 7 hot dogs)
7 popsicle sticks
Yellow mustard for dipping
In a large mixing bowl, whisk together the corn starch and water. Whisk in the milk. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.
On a small plate, combine the remaining 1/4 cup flour and the Zatarains.
Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.
Thread a hot dog onto each stick, leaving 1 1/2 inches of the stick bare at the bottom. Dust the dogs with the flour mixture, tapping off any excess, then dip in the batter, coating thickly and evenly with the help of a wooden spoon.
Carefully lay 2 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 5-7 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels.
Serve the corn dogs with the mustard.
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