6 frankfurters
1/2 cup yellow corn meal
1 cup sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup milk
1 large egg
vegetable oil for frying
Pat frankfurters dry and set aside. In a bowl whisk together the cornmeal, flour, salt, and baking powder. In a small bowl whisk together the milk and egg until combined. Add the milk mixture into the dry ingredients, whisking until smooth.
In a deep pot heat 3 to 4 inches of oil to 375 degrees F. Dip a frankfurter in the batter and coat completely. Fry until browned about 2 to 3 minutes. Two to three frankfurters can be fried at a time. Transfer to paper towels to drain. Allow oil to return to appropriate temperature and fry remaining frankfurters in same manner.
Yield: 6 corn dogs Coconut Fried Ice Cream
1 qt Ice cream, vanilla 2 Eggs; beaten
1/2 ts Vanilla extract
4 c Coconut-flavored cookie
-crumbs
1/2 c Coconut, flaked
Place 8 scoops of ice cream on a cookie sheet; freeze at least 1 hour or until firm.
Combine eggs and vanilla; mix well, and divide in half. Cover half of egg mixture and chill. Combine cookie crumbs and coconut; divide mixture in half. Set half of crumb mixture aside.
Dip each ice cream ball in egg mixture, and dredge in crumbs mixture. Place on a cookie sheet, and freeze at least 1 hour or until firm. Remove from freezer; dip in remaining egg mixture, and dredge in remaining crumb mixture. Return to cookie sheet; cover and freeze several hours or until firm. Fry ice cream balls in deep hot oil (375 degrees) for 30 seconds or until golden brown. Drain on paper towels, and serve immediately.