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
2/3 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
- 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.
- Beat eggs slightly; blend in milk. Add remaining ingredients.
- Take the mini hot dogs out of the bag. Dip them in the batter to coat completely.
- 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.
- 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.