Servings: 100 Portions
Portions: 2 Corn Dogs Each
20 lb frankfurters, thawed
200 stirring sticks, beverage wood
6 quart (6 lb) flour, wheat, general purpose
2-3/4 quart (4 lb) cornmeal
5 tablespoon (2-1/4 oz) baking powder
3 tablespoon (2 oz) salt
1 cup (8 oz) sugar, granulated
1 cup (3 oz) mustard flour
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water
2 1/3 cup (12 eggs) eggs, whole
1-1/2 cups salad oil
Insert 1 stirring stick into each thawed frankfurter lengthwise. Dry surface of frankfurter with paper towel. Set aside. Mix dry ingredients together. Add water, eggs, and salad oil to dry ingredients. Blend well. Dip frankfurters in cornmeal mixture; allow excess batter to drain slightly; fry 2 to 4 minutes or until golden brown. Drain on absorbent paper. Serve hot.