Spanish Corn Dogs

Mix the Eggland's Best Classic Eggs (2) in a bowl. Add in around 1/2 cup of All-Purpose Flour (to taste) and whisk together until the batter is thick and uniform. If it needs to be thicker, add in a bit of Corn Starch (to taste) to thicken it up and improve the texture.

Next, season the batter with Dried Basil (to taste), Ground Coriander (to taste), Dried Tarragon (to taste) and Salt (to taste).

Skewer the Hot Dogs (4) through the middle and dip in the batter. You can also cut them into smaller pieces and dip them individually.

Fry the corn dogs in enough hot Frying Oil (as needed) at high heat until golden brown and crispy.

As they are done, remove and set on a plate lined with paper towels to absorb the extra oil, then serve with your favorite dipping sauces.