Corn Dogs
2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoon salt
1 teaspoon baking soda
1 3/4 cups milk
2 egg yolks, lightly beaten
10 beef hot dogs, the short ones
8 to 10 cups vegetable oil
10 sticks
In deep pan, heat oil to 375. In bowl, combine flour, cornmeal, sugar, salt and baking soda. Add milk and egg yolks. Beat with mixer on high until smooth. Dry off hot dogs with paper towel. Jab stick halfway into end of each hot dog. When oil is hot, tip bowl so that you can completely coat each hot dog. Roll hot dog in batter until completely coated. Hold hot dog up by stick and let excess batter drip off. Quickly drop hot dog into oil and spin it slowly so that coating cooks evenly. After 20 seconds, you can use lid to deep fryer to put weight on stick to keep hot dog fully emersed. Cook for 5 to 6 minutes until coating is dark brown. Drain on paper towels.