Mini Corn Dogs
by Angie Barrett June-2-2012
6 hot dogs, cooked
1 cup flour, plus extra for dusting
1 cup cornmeal
2 tablespoons sugar
1 teaspoon paprika
Dash of salt and pepper
1 cup milk
*I used a deep fryer for these, but you could carefully fry these in a pot of oil on the stove*
Heat the oil to 350F.
In a small bowl whisk, egg and milk together. Pour into flour mixture. Stir to combine. Batter will be thick. If to thick add a little milk. If to thin add a little more cornmeal.
Cut each hot dog into 3 pieces. Pour a little flour onto a plate and roll the hot dogs around in the flour. *This will help the batter stick to the hot dog*
Dip the hot dog pieces into the batter, then place them into the fryer. Work in small batches, I did 3-4 at a time.
Fry for 3-4 minutes. Remove with a slotted spoon, and lay on a paper towel lined plate.
Continue until all mini corn dogs are finished.
Yields: 18 mini corn dogs