Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 10 lb FRANKFURTERS
- 5 5/8 lb CORN BREAD MIX YELLOW
- 6 1/16 oz MUSTARD PREP. 1 LB JAR
Preparation
TEMPERATURE: 375 F. DEEP FAT : 1. INSERT 1 STIRRING STICK LENGTHWISE INTO EACH THAWED FRANKFURTER. DRY SURFACE OF FRANKFURTER WITH PAPER TOWEL. SET ASIDE FOR USE IN STEP 4. 2. COMBINE CORN BREAD MIX AND MUSTARD FLOUR. PREPARE CORN BREAD BATTER ACCORDING TO INSTRUCTIONS ON CONTAINER. 3. DIP FRANKFURTERS IN CORNMEAL MIXTURE; ALLOW EXCESS BATTER TO DRAIN SLIGHTLY. FRY 2 TO 4 MINUTES OR UNTIL GOLDEN BROWN. 4. DRAIN ON ABSORBENT PAPER. 5. SERVE HOT. Recipe Number: N04201 SERVING SIZE: 2 CORN DOG From the (actually used today!). Downloaded from G Internet, G Internet.
