Sunday, July 8, 2012

Mini Corn Dogs

Corn Bread Coating

1 cup milk
1 egg
¼ melted butter or margarine
¼ cup sugar
1½ teaspoons baking powder
1 teaspoon salt
1 1/3 cups cornmeal
1 cup  flour, plus ¼ cup more for dusting hot dogs

1 package (8) good hot dogs
24 Popsicle sticks or skewers
Oil for deep frying

Mix ingredients together. You want a slightly thick batter. If batter is too thick, add additional milk to batter 1 tablespoon at a time.

Fill your fryer or heavy bottom pot (Dutch oven) with enough oil for deep frying. Never over fill! Heat your deep fryer or a heavy bottom pot to 375 degrees F.

Dry your hot dogs with a paper towel and cut each hot dog into 3 pieces. 
Toss hot dogs into a bowl with about ¼ cup flour and coat. Insert skewer or stick into each piece. Immediately dip into batter and then lower CAREFULLY into the fryer. If your batter is not sticking, you may need to add additional flour 1 tablespoon at a time and dip again. Fry in batches of 3 to 4 until golden brown. Remove and drain on paper towels. Serve with Ketchup, BBQ sauce, mustard or honey mustard. 

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