Mini Corn Dogs
By Micah Morton
Yields:
8 - 10
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Jump to recipeStick 'em up.
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Ingredients
- Vegetable oil for frying
- 3/4 cup cornmeal (not coarse grind)
- 1 1/4 cups all-purpose flour
- 1 Tbsp. sugar
- 4 tsp. baking powder
- 1 egg (cold)
- 1 1/4 cups cold Coca-Cola®
- 1/2 tsp. salt
- 1 pack of hot dogs, halved, or 12 oz. pack cocktail franks
- Small skewers
Directions
- Step 1In a deep fryer or Dutch oven, heat 3 to 4 inches of vegetable oil to 350 degrees F.
- Step 2Whisk together cornmeal, flour, sugar, baking powder, egg, Coca-Cola®, and salt to make the batter; it should be thick pancake batter consistency.
- Step 3Spear hotdogs with the skewers. Make sure the hotdogs are completely dry before dipping in batter so that it will stick. (You can dust them in flour or cornstarch if they aren’t dry enough.) Pour batter into a glass for easy dipping. Dip each corn dog into the batter and drop immediately into fryer.
- Step 4Fry corn dogs 3 minutes until golden brown and crispy. Serve with mustard and ketchup.
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