Spicy BBQ Corn Dogs

In this recipe you add some horseradish
and spicy sauce to the corn dog batter
before frying that kicks up the flavor.
If you have any batter leftover,
drop it into the hot oil by the
spoonful to make some hush puppies.
They freeze and microwave well.

Ingredients:
Canola oil (for deep fat frying)
6 hot dogs, halved horizontally
1/4 cup cornstarch
3/4 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
Salt, to taste
1 cup milk
1 large egg
2 tablespoons butter, melted
1 tablespoon prepared horseradish
1 tablespoon spicy hot BBQ sauce

Directions:
In a deep, heavy-bottomed pot,
heat 6 inches of oil until it
reaches 350 degrees on a thermometer.
In a bowl, toss the hot dogs and
cornstarch to coat them all over.
Place each piece on a 10-inch wooden skewer.
In an electric mixer combine the cornmeal,
flour, sugar, baking powder, horseradish,
BBQ sauce and a generous pinch of salt.
Beat just to mix.
Add the milk, egg, and butter.
Mix on medium speed until smooth.
Pour batter into a tall container.
When the oil is hot, dip 1 hot dog
into the batter and lift up,
gently shaking off any drips
at the bottom but leaving a thick, even coating.
Dip the hot dog into the hot oil and
hold it until the batter begins to bubble
and you feel it start to float.
Let go of the stick and let the
corn dog float horizontally in the oil.
Cook for 2 to 3 minutes, turning occasionally
with tongs, until the corn dog is evenly browned.
Remove from oil and drain on paper towels.
Repeat with remaining hot dogs;
cooking no more than 2 or 3 corn dogs at a time.