|1 Pkg||(450 g) Maple Leaf Top Dogs|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(300 mL) milk|
|Vegetable oil for frying:|
|12||12 inch skewers|
PREPARE batter by sifting cornmeal, flour, sugar, baking powder and salt. In another large bowl whisk eggs with milk.
ADD wet ingredients to dry ingredients and whisk until completely combined.
PAT each hot dog dry with paper towel.
PUSH skewer into the center tip of each hot dog and insert half way.
BRING enough oil in a large pot or deep skillet to 365 degrees.
DIP each hot dog into the batter ensuring that the entire hotdog is coated.
DIP the hotdog into the hot oil, holding the skewer into oil and fry for 3 to 4 minutes or until an internal temperature of 165 degrees is reached.
PLACE onto paper towel lined tray and repeat with remaining hot dogs.
SERVE immediately with condiments.
Dip can be served at room temperature or place in a small casserole dish and heat in oven for 20 minutes at 375 degrees.
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