Preheat oil to 320 degrees. Skewer each hotdog with chopstick, exposing thick end of chopstick. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden. Remove corndogs with tongs; drain on paper towel. Serve with mustard.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tyler Florence, Cafeteria
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!