If that doesn't establish my non-food-snobbery, nothing will. Corn dogs, people. I made homemade corn dogs. Well, I didn't make the dogs themselves, of course. But you know what I mean. And oh my, were they DEE-licious! Even if they were kind of misshapen.
And you see that little bit sticking off near the top? After I took the photo, I ate it! So there!
I love these little suckers anyway, but this variety have now captured my heart above any other kind of corn dog. They were so delightfully crispy on the outside and just a teeny bit soft (not soggy) on the inside.
Thanks to my friend Julie, who submitted this recipe to our ward cookbook a few years ago! I didn't have a fondue pot that would work for this purpose, so I just filled a deep saucepan with oil and turned the corn dogs halfway through cooking. Very easy! I also only made a third of the recipe, since only the hubs and I would be eating them (please don't ask me to explain how I thirded an egg. Thank you). :)
12 hot dogs
1/2 c. cornmeal
1 1/2 c. flour
1/2 c. sugar
1 T. baking powder
1 c. milk
Mix all ingredients except hot dogs. Cut the hot dogs into half pieces if desired, and dry on paper towels. Heat oil in fondue pot to 350. Dip hot dogs in batter until covered. Fry until golden brown.
They look kinda like twinkies, don't they?
I didn't add the sticks (which were actually kabob skewers, all I had on hand) until the end, since they wouldn't fit in the frying pan that way. And frankly, if you don't mind getting a little grease on your fingers, you really don't need them.
If you are a lover of fried things, please make these for dinner sometime. And serve them with tots, so I won't be the only extremely gourmet one around here. :)