CORN DOG BATTER
I came up with this batter by combining the best parts of several recipes to perfect a corn dog batter. It's great for zucchini slices, too! I live alone and the beauty of this batter is you don't have to use it all at once... leftover batter will last another day or two in the fridge. Please don't fry at more than 350° because the corn meal will burn before the veggies/corn dog pieces are cooked. .
Provided by Pot Scrubber
Categories Vegetable
Time 26m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
- These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
- Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
- *TIPS --.
- Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.
Nutrition Facts : Calories 136.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 19.8, Sodium 387.4, Carbohydrate 26.7, Fiber 1.7, Sugar 2.9, Protein 4.4
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