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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coney Island Corn Dogs Recipe

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This recipe for Coney Island Corn Dogs is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1 T vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers
Directions:
Directions:
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees.

Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork.

Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pour mixture into a tall glass.

Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle.

Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.

 

 

 

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