Corn Dogs

Ingredients:

• ½ cup flour
• ½ cup New Hope Mills Buttermilk Pancake Mix
• 1 tsp sugar
• ½ cup corn meal
• ¾ cup milk
• ½ tsp salt
• ¼ tsp ground black pepper
• 7 hotdogs
• Vegetable oil, for frying

Directions:

In a medium sauce pot over medium heat, heat oil to 350-375°F.

In a medium bowl, combine dry ingredients then stir in milk until well combined. Let batter to sit for 5 minutes while oil heats.

Dry the hot dogs using a paper towel. Roll dogs in the batter until completely coated with batter. Very carefully place battered hotdog into hot oil and fry until golden brown, about 2 minutes. Carefully remove corndog from oil using metal tongs or a fork and place on a wire cooling rack to allow the excess oil to drip off. Insert skewers into corndogs and serve with yellow mustard and ketchup.

Makes 7 corn dogs