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
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!