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.