Cookbook:Corn Dogs

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• ⅔ cup (160 g) corn meal
• ⅓ cup (60 g) flour
• 1 teaspoon salt
• ½ cup (120 ml) milk
• 1 egg, beaten
• 2 tablespoon vegetable oil
• 8–10 hot dogs

• 8–10 wooden skewers

1. Preheat deep fat fryer to 375°F (190°C).
2. Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well.
3. Insert a wooden skewer into one end of each hot dog.
4. Coat with flour, then coat with corn meal mixture.
5. Fry a few at a time in deep hot oil until golden brown.

• Serve with mustard, like at a fair.