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Homemade Corn Dogs

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I grew up in France and learned to appreciate pungent cheeses and flaky pastry when I was still being chauffeured around the bumpy cobble stone streets of Paris in a stroller by my mother. But when I moved to the States, I discovered a whole new world of tastes: treats like peanut butter cups and ice cream sandwiches that had completely new textures and flavor combinations.

Corn dogs definitely fall in the category of foods a young French girl would never have run across. I was instantly seduced by their sweet and crunchy coating yielding to a salty piping hot sausage. I prefer them in mini sizes, easier to dip in a little mustard, without having to fool with that goofy wooden stick.

Homemade Corn Dogs
2 eggs
2/3 cups milk
1 cup Bisquick
1/4 to 1/2 tsp. dry mustard
1/2 tsp. paprika
1 cup of corn meal
1 bag of mini hot dogs

  1. Heat up your frying oil. Test it for heat with a little batter. Throw it in and if it sizzles and turns brown, your batter is hot enough to get started.
  2. Beat eggs slightly; blend in milk. Add remaining ingredients.
  3. Take the mini hot dogs out of the bag. Dip them in the batter to coat completely.
  4. Place them in the frying oil and fry until golden brown, stirring them gently to brown evenly. Place on paper towels to drain the excess oil.
  5. Eat while hot with some mustard and ketchup to dip in. Feel free to adjust the milk and cornmeal to find a consistency you like for batter.
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