Corn Dogs And Taters

• 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

1. Insert a stick into each hot dog, leaving about a 3-inch handle; set aside.
2. Thread potatoes onto remaining sticks.
3. Whisk together flour and next 5 ingredients; pour into a tall glass.
4. Pour peanut oil to a depth of 1 1/2 inches into a large skillet; heat to 350u0b0.
5. Dip hot dogs in batter, covering well.
6. Fry hot dogs and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard or ketchup.
7. 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.

wooden sticks, baking potatoes, flour, baking powder, salt, egg, milk, vegetable oil, peanut oil

Taken from www.myrecipes.com/recipe/corn-dogs-taters (may not work)