Corndogs, potato salad and corn

Actually turned out okay!

The ingredients:

Hot dogs (I used a jar of 7 soy hotdogs)

skewers

1/2 cup flour

1/2 cup corn meal

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon paprika

1/8 teaspoon red pepper flakes

1 egg, beaten

2 tablespoons lemon juice

1/3 cup whole milk

2-3 potatoes, chopped

1/2 green pepper, chopped (or shredded spinach leaves)

2 eggs

2-3 tablespoons mayonnaise (optional), 1 teaspoon oil, 1 tsp vinegar, 2 tsp lemon juice, 1 tsp mustard, 1/2 tsp salt, 1 tsp paprika, 1/4 tsp red pepper flakes

1 cup corn

2 tblsp butter

1/4 tsp nutmeg

The recipe:

Corndogs:

Place hotdogs on skewers. Harder than it looks! I got better at it as I went along (compare messed up one on far right to better one on far left).

Mix together dry ingredients, then wet ingredients for the batter.

Lightly coat the hotdogs in batter (best to dip in a skinny cup if you have one). You can also coat them in corn meal the batter (optional).

Fry for about five minutes per side, until golden brown.

Potato salad:
Boil the potatoes (until tender, about 10 minutes) and the eggs (10 minutes, cool and peel). Place potatoes, hardboiled eggs (chopped) in a tupperware in the fridge.

Mix the ingredients (in between the eggs and corn on ingredients list) for the potato salad along with 1/2 chopped green bell pepper into the previously boiled potatoes. Mix well.

Add butter and nutmeg to warm corn.

Serve and enjoy!

The corndog closest to the camera was fried without the second coating of cornmeal and the one behind it was fried with cornmeal.