FRIENDS FROM WEBTV: CORN DOG FRIES ...

CORN DOG FRIES

SERVES 4

THESE CORN DOG FRIES ARE CRISPY, SURPRISINGLY LIGHT, AND EVEN MORE SNACKABLE THAN THEIR STATE-FAIR COUSIN. THIN STRIPS OF HOT DOG ARE COATED IN CORNMEAL BATTER, FRIED UNTIL GOLDEN, AND MADE FOR DUNKING IN KETCHUP AND MUSTARD. DON’T EXPECT THEM TO LAST LONG.

5 ALL-BEEF HOT DOGS, QUARTERED LENGTHWISE INTO STRIPS, SUCH AS OSCAR MEYER®
2 CUPS VEGETABLE OIL, FOR FRYING, OR AS NEEDED
1 CUP CORN MUFFIN MIX, SUCH AS KRUSTEAZ®
1 LARGE EGG
3/4 CUP WHOLE BUTTERMILK
2 TABLESPOONS CORNSTARCH
1/2 TEASPOON GARLIC POWDER
1/4 TEASPOON KOSHER SALT, PLUS MORE FOR SERVING
1/4 TEASPOON SMOKED PAPRIKA
KETCHUP AND YELLOW MUSTARD, FOR DIPPING

PAT HOT DOGS DRY WITH PAPER TOWELS AND PLACE IN AN EVEN LAYER ON A LARGE PLATE OR SMALL BAKING SHEET. FREEZE UNTIL FIRM, AT LEAST 30 MINUTES. MEANWHILE, POUR VEGETABLE OIL TO A DEPTH OF ABOUT 2 INCHES INTO A MEDIUM DUTCH OVEN. HEAT OVER MEDIUM TO 375 DEGREES F (190 DEGREES C).

WHISK TOGETHER CORN MUFFIN MIX, EGG, BUTTERMILK, CORNSTARCH, GARLIC POWDER, SALT, AND SMOKED PAPRIKA IN A MEDIUM BOWL UNTIL A THICK BATTER FORMS.

WORKING IN BATCHES, DIP FROZEN HOT DOG STRIPS INTO BATTER, ALLOWING EXCESS TO DRIP OFF. CAREFULLY ADD TO HOT OIL. FRY, TURNING OCCASIONALLY, UNTIL BATTER IS DEEP GOLDEN BROWN AND CRISP AND HOT DOGS ARE HEATED THROUGH, 2 TO 3 MINUTES.

TRANSFER CORN DOG FRIES TO A PAPER TOWEL-LINED BAKING SHEET. SERVE IMMEDIATELY WITH KETCHUP AND MUSTARD.