START TO FINISH: 35 minutes MAKES: 10 corn dogs

Corn Dogs

What You’ll Need

1 cup all-purpose flour

⅔ cup yellow cornmeal

2 Tbsp. sugar

1½ tsp. baking powder

½ tsp. dry mustard

¼ tsp. salt

1 Tbsp. shortening

1 egg, lightly beaten

¾ cup milk

10 to 12 hot dogs, smoked hot dogs, or hot dogs with cheese (1¼ lb.)

Vegetable oil for frying (about 8 cups)

Ketchup and/or yellow mustard (optional)

How to Make It

1. Preheat oven to 200°F. For batter, in a large bowl stir together the first six ingredients (through salt). Using a pastry blender, cut in shortening until mixture resembles fine crumbs. In a small bowl combine egg and milk. Add egg mixture to flour mixture; mix well.

2. Insert a wooden skewer into the end of each hot dog. In a very large skillet heat 1 inch oil over medium-high heat to 365°F.

3. Spoon and spread batter over hot dogs to coat (if batter is too thick, add 1 to 2 Tbsp. additional milk).

4. Arrange batter-coated hot dogs, three at a time, in hot oil. Fry 10 seconds, then turn hot dogs with tongs to prevent batter from sliding off. Fry 2 to 3 minutes or until golden, turning again halfway through. Drain on paper towels. Keep warm in oven while frying remaining hot dogs. Serve hot and, if desired, with ketchup and/or mustard.

PER CORN DOG: 315 cal., 22 g fat (6 g sat. fat), 45 mg chol., 632 mg sodium, 21 g carb., 1 g fiber, 8 g pro.

1. Working over the bowl, spoon and spread the batter over the hot dogs, turning to coat evenly.

2. Working with three at a time, fry the corn dogs in 1 inch of hot oil. Start to turn them after about 10 seconds to prevent batter from sliding off.