Corn Dogs and Taters

Recipe from

Southern Living


16 (8-inch) wooden sticks, divided
8 hot dogs
2 baking potatoes, cut into 1/2-inch cubes (about 3/4 pound)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 tablespoon vegetable oil
Peanut oil


Insert a stick into each hot dog, leaving about a 3-inch handle; set aside.

Thread potatoes onto remaining sticks.

Whisk together flour and next 5 ingredients; pour into a tall glass.

Pour peanut oil to a depth of 1 1/2 inches into a large skillet; heat to 350°.

Dip hot dogs in batter, covering well.

Fry hot dogs and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard or ketchup.

Note: Substitute 1 (8-ounce) package hush puppy mix and 3/4 cup milk or 1 (8 1/2-ounce) package corn muffin mix, 1 large egg, and 1/3 cup milk for flour through vegetable oil.