Fair Food: Corn Dogs
Miz Helen's Kitchen
Ingredients
2 quarts neutral frying oil
8 Wieners
1 (8.5-ounce) box corn muffin mix (Jiffy)
3/4 cup buttermilk
1 large egg, beaten
Directions:
Pour the oil into a heavy dutch oven and heat the oil on medium heat to 375 degrees. Use a deep fry thermometer, to get the correct temperature.
In a medium mixing bowl or pitcher mix the corn muffin mix with the buttermilk and egg. After it is mixed pour it into a large glass to help make it easier to dip the corn dog. Set aside and let rest.
Make sure that all your wieners are very dry, the batter won't stick to the wiener if it is wet.
Insert the baking stick into the end of the dry wiener.
When the oil has reached 375 degrees, dip the wiener into the batter, letting the extra fall back into the glass.
With tongs ease the corn dog into the hot oil.
Cook for 4 to 5 minutes or until golden brown.
Remove the corn dog from the oil and place on a cooling rack and let drain.
Serve the corn dogs with yellow mustard.
Enjoy!