Corn Puppies
Over a year ago
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Ingredients
- 10 canned hot dogs
- 1 cup bisquick
- 1 cup cornmeal
- 4 tbls caster sugar
- 2 tbls paprika
- 1 tbl salt
- ¾ cup milk
- 2 tbl mixed herbs
- 2 litres ground nut oil
- 1/3 cup plain flour( for coating)
- 30 tooth picks
Accompaniment
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Description
A southern tiny weekend or party treat.
Method
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1
Chop each hot dog into threes. Coat each hot dog section with flour. Set aside.
Combine all dry ingredients in bowl, add milk and egg mix until throughly blended and a batter forms. Should be the consistency of cake mixture.
In a stock pot, heat oil to 180.
Stick toothpicks into the tops of the hotdogs, stop in the middle of the hot dog.
DO NOT PRESS ALL THE WAY THROUGH
Take coated hot dogs and dredge them in the cornmeal batter, until throughly covered, with no batter dripping unto the tooth pick.
Make sure oil is heated to the correct temperature. Gently place hotdog into oil, tooth pick up. Repeat process, (usually about 9 corn dogs at a time) can be cooked.
Cook until each corn dog is dark golden brown, place on paper towel or baking paper to drain oil.
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