Corn dog

Corn Dog
This the great for taking to picnics or for packing into school day lunch boxes. Make sure you serve this with cool,refreshing drink to balance the taste of the hot dog.
Chips and condiments such as mustard and ketchup would go well with this sanck too.
You will need:
Deep pan or casserole for deep frying
12 thick barbeque sticks

Ingredients:

2 cups hotcake mix(any brand)

1 egg
2tablespoons corn oil
1/2 cup water
12 jumbo hotdogs or frankfurters
cooking oil for deep frying

1.In a mixing bowl,combine hotcake mix,egg,corn oil, and water. Blend batter with a wire whisk, until smooth. Chill until batter acquires a thick consistency, about 10 to 15 mins.

2.Prepare the hot dogs: Insert a barbeque stick all through the length of each hot dog. Make sure to use thick sticks that are strong enough to hold the hot dogs, which will become heavy once dipped in batter.

3.In a deep casserole,pour cooking oil about 6 inches deep.Place over high heat.

4.Dip hot dogs in the batter one at a time. Make sure each hot dog is well coated with batter.

5. Lower heat to medium.Deep fry coated hot dog in hot oil in a vertical position. Make sure the oil is not steaming hot, otherwise, the batter will turn brown at once even when the inside is not yet cooked.

6.Hold the end of the stick while the hot dogs in place and to make sure all the sides are cooked. When light golden brown in color, remove corn dogs from oil and drain on paper towels. Serve warm.