Corn Dog Variations
- Vegetable oil, for frying
- 1 cup all-purpose flour, plus more for coating
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 large egg
- 1/2 cup milk
- Baby corn
- Shrimp, peeled and deveined
- Apple slices
- Pineapple chunks
- Hard-boiled eggs
- Special Equipment: Long wooden skewers
Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.
Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.
Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.
Recipe courtesy of George Duran