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Ingredients
for 15 mini corn dogs
- 1 cup cornmeal (150 g)
- 1 cup flour (125 g)
- ¼ cup sugar (50 g)
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 egg
- 1 cup milk (240 mL)
- 5 hot dogs
- 1 tablespoon flour
- 1 qt vegetable oil (945 mL), for frying
Nutrition Info
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- Calories 630
- Fat 62g
- Carbs 16g
- Fiber 0g
- Sugar 3g
- Protein 3g
Estimated values based on one serving size.
Preparation
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
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