Compiled Recipe – Corn Dogs

Corn Dogs

* ½ cup all purpose flour
* ½ cup cornmeal
* 2 tbsp sugar
* ½ tsp baking soda
* ½ tsp salt
* 1/3 cup milk
* 2 large eggs, beaten
* 2/3 cup sour cream
* 3 tbsp vegetable oil
* 24 to 30 cocktail sausages, thawed

1) Mix together all purpose flour, cornmeal (available at Healthy Options and baking supply stores), sugar, baking soda and salt in a medium bowl.

2) Combine milk, eggs, sour cream and vegetable oil in another bowl. Make a well in the center of dry ingredients and pour in wet ingredients; stir until just combined with a few lumps. Pour batter into a tall, narrow plastic tub for easier dipping.

3) Skewer cocktail sausages with toothpicks or halved barbecue sticks. Heat 3 inches vegetable oil on a medium heavy-bottomed pan until it registers 375◦F on a deep-fry thermometer. Dip sausages in batter; allow excess to drip off. Deep fry in batches for 1 to 2 minutes or until golden brown; do not overcrowd the pan. Drain and serve immediately.



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