The American corndog is a staple of county and state fairs across the country. A frankfurter enveloped in deep fried cornbread dough is not exactly good for you, but they taste great and everyone loves a treat.
- 2/3 Cup stone-ground cornmeal
- 1/3 Cup unbleached all-purpose flour
- 2 Tablespoons corn flour; (optional) (available at Indian markets and health food stores)
- 1 teaspoon salt
- 1 dash white or Cayenne pepper
- 1 egg
- 2 Tablespoons oil
- 1/2 Cup seltzer or plain water; more or less
- 10 hot dogs
- flour; for dusting
- oil; for frying
- Whisk together the cornmeal, all-purpose flour, corn flour, salt, pepper, egg, oil and seltzer in a large bowl. Insert a wooden skewer in each hot dog, then dust the hot dogs with flour. Roll or dip them in the batter so that they're totally coated.
- Heat 1 inch of oil in a large wok or cast-iron skillet to about 375 degrees. Cook a couple of corn dogs at a time until they are lightly browned, turning them over, about 4 to 5 minutes. Drain them on paper towels and repeat with the remaining hot dogs. Serve these with mustard for dipping.
Each dog: 460 calories; 973 mg sodium; 79 mg cholesterol; 19 grams fat; 5 grams saturated fat; 56 grams carbohydrates; 18 grams protein; 0 fiber.