Mini Corndogs - cooking recipe

Ingredients

1 1/4 cups flour
1 teaspoon salt
3/4 cup yellow cornmeal
6 tablespoons sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 (12 ounce) package hot dogs, cut into bite size pieces

Preparation

Heat about 1 1/2 inches of oil in a large frying pan on med. High heat.
Mix together dry ingredients in mixing bowl. Beat together milk and eggs, and then pour into dry mixture and mix well until lump free.
Add sliced hot dogs to batter, and stir to coat each piece completely. Drop each piece, one by one into the hot oil. You MUST roll them over in the oil immediately to keep them from splitting down one side.
Cook about 3 minutes on each side, then remove from oil and place on a plate with paper towels to drain excess oil.
Can be re-heated in the oven or microwave, and stores up to a week in the fridge.