Homemade Corn Dogs

I thought I would share this fun recipe for homemade corn dogs with you that I found from the Prepared Pantry.

Using tempura batter mix makes these easy to make—with only four ingredients. They are as good as any at the county fair.

One package of eight good quality hot dogs cut crosswise
2 cups tempura batter mix
1 cup milk
1 large egg

16 wooden skewers about 4-inches long (cut longer skewers into shorter sticks)

Insert the skewers into the ends of the hot dogs.

In a large bowl, stir the batter mix, the egg, and the milk together. The batter will be thick.
Pour one inch of oil into a large, heavy skillet or use a Fry Daddy. Heat to 365 degrees.
Holding the hot dogs over the bowl of batter, spoon the batter onto the hot dogs and spread it around to completely cover them.

Lay the coated hot dogs, 3 or 4 at a time, in the hot oil. Turn them with tongs after 10 to 15 seconds of cooking to prevent the batter from sliding off the hot dogs. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove with tongs and drain on a baking sheet lined with paper towels.

Serve with your favorite dip.