Mini Corn Dogs

Mini Corn Dogs: Bite-sized hot dog pieces dipped in a honey-infused cornmeal batter, fried until golden brown, and served with ketchup and mustard.

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Course: Appetizer

Cuisine: American

Keyword: Corndog

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Equipment

Deep frying skillet

Mixing Bowl

Ingredients

- Vegetable oil for frying
- 1 3/4 cups buttermilk
- 1 large egg
- 2 tablespoons honey
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 hot dogs each cut into thirds

Instructions

Heat 2 inches of oil in a deep frying skillet over medium heat until it reaches 265°F.
In a small bowl, combine buttermilk, egg, and honey.
In a separate large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Stir wet ingredients into the dry until combined, then dip 5 to 6 hot dog pieces in the batter.
Allow excess batter to drip off each hot dog, then fry for 3 to 4 minutes or until light and golden, flipping halfway through.
Repeat cooking process with remaining hot dogs and let them cool on a cooling rack or a plate lined with paper towels to drain excess oil.
Serve with ketchup and mustard, if desired.

Notes

- Ensure oil reaches correct temperature for optimal frying.
- Use a fork or skewer to dip hot dog pieces into batter for easier handling.
- Serve immediately for best taste and texture.