Corn Dogs Minis (Printable Version)
# What You'll Need:
→ Batter
01 -
1/2 teaspoon salt
02 -
2 teaspoons baking powder
03 -
3 tablespoons granulated sugar
04 -
1 cup all-purpose flour
05 -
1 1/4 cups yellow cornmeal
06 -
2 tablespoons honey
07 -
1 large egg
08 -
1 3/4 cups buttermilk
→ Filling
09 -
10 hot dogs, sliced into thirds
→ For Frying
10 -
Vegetable oil for frying
# Steps to Follow:
01 -
Dish these out while they’re still warm with a good squeeze of mustard or a scoop of ketchup.
02 -
Keep dunking and frying the rest of your hot dog slices in the batter, batch by batch.
03 -
Move your fried corn dogs onto a rack or some paper towels so any extra oil can drip away.
04 -
Working in batches, drop the coated dogs into the hot oil and cook until they turn a light, golden color—about three to four minutes. Give 'em a flip halfway through. Fish them out with a slotted spoon.
05 -
Grab five or six hot dog chunks and roll them in the batter until they're all covered. Let the extra batter fall off before you fry.
06 -
Splash the wet mix right into the dry bowl and stir it around until everything's totally blended together.
07 -
Toss your cornmeal, flour, sugar, baking powder, and salt into a big bowl and whisk them all up.
08 -
Mix buttermilk, egg, and honey in a small bowl and give it a good stir so it all comes together.
09 -
Fill a deep skillet with a couple inches of oil and heat it over medium. You're ready to fry once the temperature hits 265°F.
# Additional Tips:
01 -
Oil absorbed during cooking isn’t counted here, so the fat and calorie numbers might be different.