Mini Corn Dogs

Mini Corn Dogs

Entree: Dinner Prep Time: 15 minutes  Cook Time: 30 minutes Total Time:  45-60 minutes

PRINT option in blue at bottom of page


1 packet of bun length hotdogs (cut in half)
8 bamboo skewers (cut in half) opt lollypop sticks, chopsticks
Several cups of oil (your choice, we did vegetable oil

Corn Dog Batter (taken from the blog "Life made Simple")

3/4 cup yellow corn meal
3/4 cup flour
1 Tablespoon sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 egg lightly beaten
2 Tablespoons honey
3/4 cup buttermilk  *our substitute was 2 teaspoons of vinegar to 3/4 cup of whole milk, let sit for 5 minutes before adding)
2 tsp of vegetable oil

Add the corn meal, flour, sugar, baking powder and salt to a bowl.

Mix in the beaten egg, honey, substitute buttermilk, and vegetable oil.  Wisk until it becomes a batter
Pour batter into a tall cup.
Heat oil to 350
Push sticks up through the middle of the halved hot dogs.
Dip the dogs in the batter, twisting as you pull it out and place in the oil
Turn down the temp of the oil slightly so the oil doesn't burn
Cook a few at a time for 2-3 minutes until golden brown.  Drain on a paper towel.
You can keep extra dogs warm in a low temp oven until all the corn dogs are done.

Eat and enjoy!!

Recipe for mini cornedogs- blogged about on June 3, 2017