State Fair Corn Dogs
1/2 cup yellow corn meal, finely ground
1/2 cup flour
1 tablespoon sugar
1 teaspoon dry mustard (optional)
1 teaspoon baking powder
A pinch of salt
1/2 cup milk
1 whole egg, lightly beaten
1 tablespoon melted butter
6 skewers (8-inches long) or Popsicle sticks
6 hot dogs
Vegetable oil for deep frying
Mix the corn meal, flour, sugar, dry mustard, baking powder and salt together in a mixing bowl. Add the milk, beaten egg and melted butter. Mix until smooth.
Using the skewers or Popsicle sticks, pierce the hot dogs vertically almost all the way through. Dip each dog in the batter, coating evenly. Be sure not to coat the sticks. (It works best if you pour the batter mixture into a tall glass. Just remember not to fill the glass too full or the batter will overflow when you dip the hot dog.)
Deep-fry in vegetable oil at 375 degrees for about two minutes until golden brown. Drain well on paper towels, allow to cool for one minute and serve.