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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Homemade Mini Corndogs Recipe

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This recipe for Homemade Mini Corndogs is from The Mabbott Family Cookbook Project, 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 oz) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup flour
3 T sugar
1 1/4 cups buttermilk
40 (6-in) 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.
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 mix, flour, 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 hot dogs and cornmeal batter.

Number Of Servings:
Number Of Servings:
40 mini corndogs

 

 

 

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