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They might kill you if you eat them every day, but there’s no denying the inherent deliciousness of the corndog. Sure, you’ve bought the State Fair brand at the supermarket, only to realize these microwaved knockoffs can never compare to an authentic, fried to perfection, carnival-style dog.

While watching the Food Network the other day, I was inspired by the show Semi-Homemade Cooking with Sandra Lee. Lee was whipping up all kinds of phallic foods that looked amazingly good (in addition to corndogs she made churros and frozen bananas). This is my take on her recipe. Warning: After indulging in this treat you might feel like dying.

Ingredients:

1 egg
1 (10 oz.) package corn muffin mix
3/4 cup milk
2 packets spaghetti sauce spice seasoning mix
1/2 cup all-purpose flour
12 reduced-fat beef hot dogs
Vegetable oil, for frying
12 wooden skewers

Directions:

In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet. In a separate shallow dish, mix second seasoning packet and flour. Insert wooden skewers half way into hot dogs.

Heat oil to 360 degrees Fahrenheit in a deep-fryer. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve warm.

I opted to use Hebrew National Franks, because in my opinion they taste the best. Also, Lee says that drudging the hotdogs in the flour mixture first helps the batter stick better, but in my experience it made it harder to the batter to stick initially.

Also, make sure you have a thermometer for the oil. I didn’t and was just guessing about temperature, and the result was a couple extra-crispy dogs.

The result, however, was amazing. These corndogs were the best I’ve ever tasted. I would suggest adding dill or chipotle instead of the Italian spices if you’re feeling more adventurous.