Ingredients
for 15 mini corn dogs
-
1 cup cornmeal (140 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 (235 mL) - 5 hot dogs
-
1 tablespoon flour -
1 qt vegetable oil, for frying (945 mL)
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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!
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Tips
1 of
6
-
Cassie Driggs
I put small skewers in mine rather than the form for easier dipping, getting them in the oil, and eating!
2018-06-17T03:01:40Z Helpful (10) -
ninxy1288
My nephews love it! They said it tastes better than the one they sell at the theme park 😂
2018-07-28T08:22:42Z Helpful (9) -
Jessy Lévesque
I recommend putting the dough in a drinking glass to make coating easier (stick required for this method).
2018-09-27T23:22:12Z Helpful (6) -
Andrea Fristrup
Delicious! I don’t like adding sugar to things so I only added a couple table spoons, and I don’t think it made much difference, next time I think I’ll skip the sugar all together!
2018-11-03T19:00:15Z Helpful (5)
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