From now on, Worker #4 will be known as Chef #2.
(I'll always be #1 in my kitchen, he can deal with that!)
He came home from school and asked me if he could make dinner.
Here's how he did.
He was working very hard and was very serious about his task.
After mixing the wet ingredients to finish the batter it was time to dunk those dogs!
Notice that we put the batter in a tall drinking glass.. this makes dunking those long dogs much easier.
(thats a little secret I learned from my boyfriend, Alton Brown..
Yeah.. I said Boyfriend.. deal with it...
The Man-of-My-Dreams has accepted it.
He doesn't even cry when I mention Alton's name... anymore)
The only thing I had to do was man the fryer, He's only 8 years old...
Not quite ready for scalding hot oil just yet.
He beamed with pride at the finished product.
Then he ate like pig.
And now he LOVES corn dogs.
So did the rest of us. He did great!!
Now.... to get him to clean the kitchen... That would be a perfect world!!
The Chef formerly known as Worker #4's Corn Dogs.
1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1/3 - 1/2 cup sugar (depending on your taste)
24 hot dogs
24 wooden skewers
oil for frying
Combine cornmeal, flour, baking powder, salt, egg and sugar.
Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter will crack while it cooks).
Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the Hot-dog.
Heat at least 2" of cooking oil to 370 degrees F.
Dip skewered hot dogs into batter mix and coat evenly.
Fry until golden brown about 2 1/2 - 3 minutes.
Let cool and drain on a paper towel.
Dive in and enjoy!!