I made this recipe specifically for my granddaughter Rosie. This recipe is fashioned after the corn dogs I have eaten at the Texas State Fair. Rosie is my corn dog lover and I love Rosie, which translates to creating a delicious corn dog recipe.
ROSIE CORN DOGS
3/4 cup yellow self-rising corn meal, 3/4 cup self-rising flour, 2 tablespoons cornstarch, 1 large egg, beaten, 1/3 cup evaporated milk, 1/3 cup low sodium chicken broth, 1 teaspoon sugar, 10 wood popsicle sticks, 10 polish sausages, 4 cups of oil for frying. In a cup combine the milk and chicken broth, mix well and set aside. In a bowl add the egg beat, add the cornmeal and flour. Slowly add the milk mixture and mix. Carefully add the milk, make sure not to
Pour a couple of teaspoons of the oil into a heavy skillet. Heat up the oil, add the sausages and grill them until they are charred on all sides. Remove from the skillet and set to the side. In a cup combine the milk and chicken broth, mix well and set aside. In a bowl add the egg beat, add the cornmeal, flour, cornstarch, sugar, stir together. Slowly add the milk mixture and 2 tablespoons of oil and mix. Carefully add the milk, make sure not to add too much this should be a thick batter. Set aside, let stand for 5-10 minutes. Pour oil, about 3-inches into a heavy skillet. Heat oil to 375 degrees. Insert a stick into each sausage. Dip the sausage into the batter. Slowly add the battered sausages to the oil and fry until the batter is golden brown on all sides.