All Purpose Batter For Vegetables Or Corn Dogs

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg
• 1 1/4 cups buttermilk (i never have buttermilk on hand so i use whole milk with 1 tbsp of vinegar added and let it set for )
• 1/2 cup flour (in a bowl for dredging veggies or frankfurter pieces)

Recipe

• 1 combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and mix with a fork until until smooth.
• 2 toss sliced veggies cut into 1/4 inch thick slices with a light dusting of flour and then dip in the batter. the flour will make the batter stick without falling off. put in hot 325° oil and fry about 2 minutes per side until a pretty color ( i use a toothpick to dip veggies in the batter and then drop in the oil).
• 3 drain on paper towels and serve with ranch dressing or ketchup or whatever condiments you want.
• 4 *tips --.
• 5 i stick a toothpick in every piece of flour dusted vegetable and dip in the batter and leave them there until all are coated. then just drop each piece in the oil bam bam bam one right after the other. this keeps them all on the same cooking schedule. they fry real fast and it is less hectic than if some are just right and need to be removed while others are burning.
• 6 these make the cutest little corn "puppies" or corn "mcnuggets" cut as many frankfurters into four equal segments as you will need for however people you are cooking for. stick a toothpick into each of them and fry. leave the toothpick in -- it's cute. sever with mustard and ketchup.
• 7 remember -- this batter can be saved for a day or two so no need to use it all at once. if reusing batter from fridge take it out long enough for it to be room temperature. you might need to add a tbsp or two of water to loosen it back up to the right consistency.