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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Corn Dogs Recipe

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This recipe for Mini Corn Dogs is from The Grimballs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil, for frying
1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 ½ tablespoons baking powder
¾ teaspoon salt
1 1⁄8; cups cornmeal , PLUS 4 ½ tablespoons cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk
Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes
Directions:
Directions:
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Add the buttermilk, whisking until smooth.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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