These corndoggers were awesome! I did some hot dog and some cheese-stick. The batter stuck fine, and I smeared it on with a spoon. I had to make some changes to work with what I had, though. I used a cast-iron skillet to fry in, and found that 350 degrees was too hot for the shallow skillet oil- I turned the burner down to just below medium. Since the oil was only deep enough in my pan to cover half the dog at a time, I think I'll put the skewers in post-frying next time and use tongs to turn them so the batter soesn't all fall to one side. If I turned them all the way around in the oil so each side was "set" before I browned them, this helped the batter not to slide to one side of the dog, too. I will make these again for sure, though-- they went over well with the whole family, and were pretty fast and easy! (Cooking them in the skillet only took about a minute on each side to get them done.) Thanks for the recipe!
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