Ingredients
1 cup vegetable oil
1 (12-ounce) package Hebrew National® Beef Franks, halved
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup milk
1 large egg
Preparation
Heat vegetable oil in a large Dutch oven or skillet over medium high heat. Thread beef franks onto lollipop sticks; set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Working in batches, dredge beef franks in the batter until completely covered. Add corn dogs to the skillet, 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.
