Hebrew National® Homemade Mini Corn Dogs

INGREDIENTS

• 4 cups vegetable oil
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup almond milk
• 1 pkg (10.3 oz each) Hebrew National® All Natural Uncured Beef Franks
• 12 wooden skewers
• Hunt's® Tomato Ketchup

DIRECTIONS

• Heat oil in 4-quart saucepan over medium heat to 350°F.

• Whisk together flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk in egg and almond milk until blended.

• Pat franks dry with paper towel. Cut franks in half to make twelve 3-inch pieces and insert a stick into each piece.

• Dip franks into batter and coat well. Carefully drop corn dogs into hot oil and fry in batches until lightly browned, about 5 minutes each. Drain on paper towel-lined plate. Serve with ketchup.