Mini Corn Dogs
- Level: Intermediate
- Yield: 14 mini corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 176
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 39
- Sodium
- 311
- Total: 25 min
- Active: 25 min
Ingredients
Vegetable oil, for deep-frying
7 hot dogs, cut in half crosswise
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
Ketchup and mustard, for serving
Directions
Special equipment:
a deep-frying thermometer; 14 wooden ice pop sticks or skewers- Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
- Insert wooden ice pop sticks or skewers securely into the hot dogs.
- Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
- Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
- When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
- Serve immediately with ketchup and mustard.