Turkey Corn Dogs


8 Wooden skewers or chopsticks

As needed vegetable oil for frying


1/4 c cornstarch

1 Large egg

1 c milk, room temperature

1 (8-1/2 oz) box corn muffin mix

2/3 c all-purpose flour

1/4 tsp ground cumin

1/4 tsp cayenne pepper

As needed mustard


Soak 8 wooden skewers or chopsticks in cold water for, at least, 30 minutes.

Pour oil into a deep fryer or a large Dutch oven. Heat oil to 375 degrees F over medium-high heat.

Pat hot dogs dry with clean paper towels. Insert soaked wooden skewers or chopsticks into one end of each hot dog.

Place cornstarch in a shallow pan and roll each hot dog in the cornstarch. Tap away excess cornstarch and place hot dogs on a cookie sheet.

In a large bowl, whip egg and milk together. Gently stir in corn muffin mix, flour, cumin and cayenne pepper, blending only until the batter is smooth. Pour enough batter into a very tall glass until it is almost full.

Working one at a time, dip one hot dog in and out of the batter, until the hot dog is nicely covered with batter.

Carefully place coated hot dog into preheated oil and fry for 3 to 4 minutes or until golden. With tongs, remove hot dog to a cooling rack, allowing oil to drain before serving. Repeat steps for each hot dog, ensuring the oil temperature has returned to 375 degrees F for each hot dog.

Serve with mustard.