Jackie Ang-Po


by Jackie Ang-Po

20 – 25 pieces     cocktail size hotdogs or 10 – 12 pcs. hotdogs
2 ¼ cups all-purpose flour, sifted
2/3 cup     yellow cornmeal
1/3 cup     sugar
1 ½ teaspoons    salt
1    teaspoon    baking soda
½    teaspoon    baking powder
1 ¾    cups     fresh milk
2    pieces     egg yolks
vegetable or corn oil, for frying

1.    Preheat oil to 375ºF.
2.    In a bowl, put together flour, cornmeal, sugar, salt, baking soda, and baking powder. Stir well.
3.    Make a well in the center and add the milk and egg yolks. Mix with a wire whisk until smooth. Chill for at least 30 minutes.
4.    Meanwhile, pat dry hotdogs with paper towels. Poke one end of the hotdogs with barbeque stick. Secure hotdogs well. Dip into cornmeal batter. Allow some batter to drip off then fry until golden brown, about 5 – 7 minutes.
5. Drain on paper towels. Serve warm.



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