Servings: 8 to 10 corn dogs
1 cup all-purpose flour
2/3 cup ALBERS® Yellow or White Corn Meal
2 Tbs granulated sugar
1 1/2 tsp baking powder
1 tsp salt
3/4 cup milk
1 large egg, beaten
16 oz hot dogs, patted dry (1 package)
8 - 10 wooden skewers (6-inch)
Mustard or catsup
COMBINE flour, corn meal, sugar, baking powder and salt in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs.
ADD vegetable oil to 2-inch depth in electric skillet or large skillet; heat to 350° F.
DIP hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard.