It's what im making for dinner tonight....
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups milk
2 egg yolks, slightly beaten
8 to 10 hot dogs
8 to 10 cups vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan or fryer to 375 degrees.
2. Combine the flour, cornmeal, sugar, salt, and baking soda
in a large bowl.
3. Add the milk and egg yolks to the dry ingredients and mix
with an electric mixer on high speed until batter is smooth.
4. Dry off the hot dogs with a paper towel. Jab the thin end
of a single chopstick about halfway into the end of each hot dog.
5. When the oil is hot, tip the bowl of batter so that you can
completely coat each hot dog. Roll the hot dog in the batter
until it is entirely covered.
6. Hold the hot dog up by the stick and let some of the batter
drip off. Quickly submerge the hot dog in the oil and spin it
slowly so that the coating cooks evenly. After about 20 seconds
you can use a lid to the deep fryer or pan to put weight on the
stick, keeping the hot dog fully immersed in the oil. You can
cook a couple dogs at a time this way. Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
Drain on paper towels while cooling, and repeat with remaining hot
~Be sure you find the shorter dogs, not
"bun-length." In this case size does matter. For the stick,
simply snag some of the disposable wood chopsticks from a
local Chinese or Japanese food restaurant next time you're
there and start dipping