Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Mini Corn Dogs

by Hector Gomez featured in 6 Fun-Size Snacks

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, for frying (945 mL)
    Calories 630
    Fat 62g
    Carbs 16g
    Fiber 0g
    Sugar 3g
    Protein 3g

Estimated values based on one serving size.

Advertisement

Preparation

  1. In a medium sized mixing bowl, whisk together dry ingredients.
  2. Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
  3. Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
  4. Preheat oil to 350ºF (180ºC).
  5. 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.
  6. 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.
  7. Dry off excess oil with paper towels.
  8. Serve with side of veggies or fruit.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement