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