Smoked Paprika Corn Dogs | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• 1 cup (120 g) corn flour
• ¼ cup (45 g) fine cornmeal (No. 400)
• 1 tbsp sugar
• 1 ½ tsp smoked paprika
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (250 ml) milk
• 2 tbsp butter, melted
• 1 egg
• 12 hot dogs, patted dry
• 12 wooden popsicle sticks
• Prepared mustard, for serving
• Vegetable oil, for frying