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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Easy Homemade Mini Corn Dogs Recipe

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This recipe for Easy Homemade Mini Corn Dogs is from The McGlown 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:  
1 (12-oz.) package hot dogs
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup whole milk
Vegetable oil, for frying
lollipop sticks; deep-fry thermometer
Directions:
Directions:
Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)

Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.

Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour

 

 

 

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