Corn Dogs (Indiana)

One of the best parts of the many fairs and festivals in Indiana is the corn dogs. My family loves corn dogs, so I fix them fairly often at home.

1 cup all-purpose flour, unbleached
½ cup yellow cornmeal
1 Tbsp. sugar
3 tsp. baking powder
1 tsp. kosher salt
½ tsp. ground mustard
¼ tsp. paprika
dash pepper
1 large egg, lightly beaten
1 cup evaporated milk
oil, for deep-fat frying
12 wooden skewers
12 hot dogs

In a bowl, whisk the first 8 ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.

In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C/170°C fan, Gas Mark 5). Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.

Makes 1 dozen.

Nutritional Facts:
1 corn dog: 299 calories, 21g fat (7g saturated fat), 47mg cholesterol, 805mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 9g protein.