Ingredients

4 cups canola oil, for frying
1 cup baking mix
1 cup cornmeal
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 large egg
3/4 cup milk
1/2 cup spicy brown mustard
1/4 cup apricot preserves
8 hot dogs
1/4 cup all-purpose flour, for dusting

Special equipment: chopsticks
In a deep heavy pot or a deep fryer, add the oil and heat to 350 degrees F

Instructions

In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.


In a small bowl, stir together the mustard and preserves.

When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.

Recipe courtesy Sandra Lee
Show: Sandra's Money Saving MealsEpisode: State Fair Food

Reviews
Found the problem for those that the batter falls off...I forced the recipe tonight since I had hungery men and a a full keg of beer. IF your hotdogs are right out of the fridge and your batter is cool, the batter when it hits the hot oil will explode. The 1st time I made everything was at room temp and came out perfect.
"This time as I posted before, I did add sugar to make a sweeter batter"

MY NOTES

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