State Fair Mini Corn Dogs - cooking recipe

Ingredients

4 hot dogs
1/4 cup self-rise cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon baking powder
1/3 cup milk
1 tablespoon water (may need more)
oil (for frying)

Preparation

Heat oil to 375F.
Get out 4 thawed hot dogs and lay on paper towels to dry.
Combine all dry ingredients and blend well.
Stir in Milk.
Add just enough water so that it sticks well to the spoon without running off.
Finish patting dry the hot dogs
I cut my hot dogs into thirds and make bite size corn dogs.
Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
Put it into the deep fryer, using another stick to push it off of the other
I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
Prep time does not include the amount of time it takes individual deep fryers to heat up.