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.
Equipment
- Deep frying skillet
- Mixing bowls
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.
- Use a fork or skewer to dip hot dog pieces into batter for easier handling.
- Serve immediately for best taste and texture.