Cheesy-Onion Corn Dogs

Prep Time: 10 min
Cook Time: 5 min
Makes: 10 corn dogs

•	10 hot dogs
•	1 quart Crisco® Pure Vegetable Oil
•	2 cups White Lily® Self-Rising Cornmeal Mix
•	1 cup lemon-lime carbonated beverage
•	1/2 cup grated Parmesan cheese
•	1/2 cup finely chopped onion
•	1 clove garlic, minced
•	1 teaspoon hot pepper sauce (optional)
•	2 eggs, beaten to stiff peaks
•	1 cup crushed cheese crackers

1.	INSERT wooden skewers lengthwise into centers of hot dogs, stopping about halfway through.
2.	FILL electric skillet or deep-fat fryer with oil (about 2 inches deep). Heat oil to 375°F.
3.	COMBINE cornmeal mix, carbonated beverage, cheese, onion, garlic and hot pepper sauce. Fold in beaten egg whites.
4.	DIP hot dogs into batter, then coat with crackers. Carefully dip in hot oil, a few at a time. Fry 2 1/2 to 3 minutes or until golden brown, turning once. Drain on paper towels.