French Poodles

• 12 ounces ring bologna, there are lots of options for good quality ring bologna
• 1/2 cup all purpose flour
• 1 cup cornmeal, medium grind will give you some grit and find grind will give you cake, use what you like
• 1/2 cup seasoned flour
• 2 tablespoons sugar
• 1 1/4 cups whole milk
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 egg
• peanut oil for frying

1. Cut the ring bologna into 1/2 inch rounds. Peel the synthetic casing off if it has one or just make sure the casing is tearable with your teeth. You should have twelve. Put a wooden toothpick or skewer into the bologna. Dredge the poodles in a half cup of the seasoned flour and let them sit there while you make the batter.
2. Place a 3 1/2 quart heavy bottomed pot over medium heat and pour in emough oil to come no further that 1/3 of the way up the side of the pot. Start making your batter by combining the seasoned flour with the flour, cornmeal, sugar, salt and baking powder and soda.
3. Add the egg and milk and whisk to combine.
4. Using a deep fry thermometer get the oil to 350 degrees F. Stir the batter to get rid of excess bubbles. If you don't remove the bubbles it will be difficult to dip your poodles.
5. Dip the poodles and gently and carefully place them into the hot oil. Cook them until hot, golden brown and delicious. Serve with Sauce American and mustard. Potato chips or fries are excellent choices too.

ring bologna, flour, cornmeal, flour, sugar, milk, baking soda, baking powder, kosher salt, egg, peanut oil

Taken from food52.com/recipes/12338-french-poodles (may not work)