Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 pk (5 1-2 oz. each, 16 count)
-little
-wieners
2/3 c Yellow cornmeal
1 c Flour
1/2 ts Baking powder
2 tb Sugar
1/2 ts Salt
3/4 c (+ 1 Tbsp.) milk
2 tb Shortening
1 Egg, slightly beaten
-Oil for frying
-Dijon mustard
-Wooden toothpicks

Mix together cornmeal, flour, baking powder, sugar and salt. Stir in
milk, then add shortening. Fold in egg until mixture is smooth.
Insert a toothpick into the end of each tiny wiener, toward the
middle, leaving one inch of pick exposed. Holding each wiener by the
pick, dip into the corn batter. Run the blade of a knife gently
around the wiener, spreading the batter evenly and smoothly over the
meat. Gently drop the dog into hot oil in deep fryer and cook until
golden. Remove from oil and drain on paper towels. Serve warm with
Dijon mustard. Can prepare them 2 days ahead, cover and refrigerate.
Reheat them at
350 degrees for 5 minutes. Can be frozen and stored in freezer
bags. Heat frozen dogs for 8-12 minutes at 350 degrees.

Makes: 48 appetizers

Note: Can use little sausages instead of wieners.

Posted by: Debbie Carlson

Browse by categories