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Mini corn dogs

Mini Corn Dogs

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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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Deep frying skillet
  • Mixing bowls

Method
 

  1. Heat 2 inches of oil in a deep frying skillet over medium heat until it reaches 265°F.
  2. In a small bowl, combine buttermilk, egg, and honey.
  3. In a separate large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  4. Stir wet ingredients into the dry until combined, then dip 5 to 6 hot dog pieces in the batter.
  5. Allow excess batter to drip off each hot dog, then fry for 3 to 4 minutes or until light and golden, flipping halfway through.
  6. 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.
  7. 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.
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