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“Semi-Homemade Cooking with Sandra Lee”
READY IN:
22mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 egg
  • 1 (10 ounce) package corn muffin mix
  • 34 cup milk
  • 2 (1 1/2 ounce) packets spaghetti sauce mix
  • 12 cup all-purpose flour
  • 12 reduced-fat beef hot dogs
  • vegetable oil, for frying
  • 12 wooden skewers

Directions

  1. In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet.
  2. In a separate shallow dish, mix second seasoning packet and flour.
  3. Insert wooden skewers half way into hot dogs.
  4. Heat oil to 360 degrees F in a deep-fryer.
  5. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter.
  6. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown.
  7. Drain on paper towels.
  8. Serve warm.

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