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Ingredients
- 6 cups Krusteaz Pancake Mix
- 2 cups Yellow Corn Meal
- 2 whole Eggs, Slightly Beaten
- 6 cups Water, More If Needed To Thin Batter
- Hot Dogs
- Cheese, Cut Into 1/2-inch X 3 Inch Sticks
- Chopsticks
- Canola Oil, For Frying
- Spicy Mustard, For Serving
Method
- **USE CAUTION WHEN FRYING WITH OIL.
- KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
- In a large bowl, combine pancake mix and cornmeal.
- Stir to combine.
- Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.)
- Start out by adding 4 cups, then work your way up to 6 cups or more.
- Heat canola oil over medium-high heat.
- Drop in a bit of batter to see if its ready: the batter should immediately start to sizzle but should not immediately brown/burn.
- Insert sticks into hot dogs so that theyre 2/3 of the way through.
- Do the same with the cheese sticks.
- Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds.
- Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesnt hit the bottom of the pan and stick.
- Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
- Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
- Serve with spicy mustard.
