Great, great recipe! These are even good to freeze and reheat...actually, they taste better that way if you leave the recipe as is. The first batch were good, but when they're fresh they're a little grainy because of the corn meal, so I cut the corn meal to 3/4 c and added 1/4 cup corn flour, took out the pepper - it really isn't necessary at all, and added 1 tbsp honey in with the milk and sugar. (If all you have is self-rising flour, you can use that too - just omit the salt and baking powder.) Then I dried the hot dogs well and rolled them in flour just to be in the safe side. The batter works best when it's REALLY cold - I mixed it up and stuck it in the freezer until it just started to get icy around the edges, stirred it up really good, and started dipping. I also used a straight drinking glass to dip the hot dogs. As far as cooking, I held them vertical in the oil until the batter puffed up, then let them float, turning constantly. The batter isn't super-thick like the ones you get in the grocery store, and even when they turn dark brown and you think you've burned them, they're still soft and fluffy and absolutely wonderful!
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