\
 

 

A delicious all-beef (you hope) frankfurter, on a stick, coated with cornbread batter and deep-fried what's not to love?

 

2/3 cup yellow cornmeal
1 cup flour
1 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
cup milk
1 pound hot dogs (boil first)

 

 

Tom McClellan suggests you add about 1 Tbs. of sugar to the batch if there is none in the recipe.
Just a little secret that he uses.


It will scorch a bit and give you a nice golden color as well add a little sweetness.


Combine the dry ingredients. Combine the egg and oil with the milk. Add to the dry ingredients and mix well. Insert wooden skewers into the sausages. Cover the wieners with the cornmeal mixture and fry in deep fat heated to 375-385 until golden brown.

 

 

Serve with mustard or chili sauce. 

 

 Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"

 


 All stories are the property of Sideshow World & their respective authors.  Any republication in part or in whole is strictly prohibited.  For more information please contact us here

 

Back to The Dip Dogs          Back to Main

 

All photos are the property of their respective owners whether titled or marked anonymous.

"Sideshow WorldTM" is the sole property of John Robinson All rights reserved.

 sideshowworld.com   sideshowworld.org   sideshowworld.net  sideshowworld.biz   sideshowworld.info

is the sole property of John Robinson All rights reserved.

E-Mail Sideshow World     E-Mail The Webmaster