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Corn Dog Tots. Cute and delicious!
Line a baking sheet with paper towels and set aside. (You’ll use it for draining the corn dogs after frying.)
Pour your oil into a cast iron skillet or Dutch oven, until it reaches about 3-inches up the sides of the pot or skillet. Heat oil until your thermometer reads 340 F. Note: I usually wing fried recipes and don’t use a thermometer, but this is actually important. If the oil is too hot the corn dog will cook quickly resulting in the batter being gooey on the inside.
In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt and cayenne. Set aside.
In a measuring cup, measure out the buttermilk and crack the egg into it; beat until combined. Pour the wet ingredients into the dry, all at once, and mix until combined. (Note: If you step away from the batter for a few minutes, it might thicken up on you. If so, simply add a teaspoon of buttermilk at a time until it becomes the right consistency.)
Pour the cornstarch into a small bowl. One by one, lightly coat each hot dog medallion with the cornstarch. When the oil is hot, using a fork or skewer, dip the hot dogs in and out of the batter, allowing any excess batter to run off. Immediately place the corn dog tots into the hot oil. Cook for 1-2 minutes on each side, until golden brown. Transfer to the paper towel lined baking sheet to drain. Place the baking sheet in a warm oven until you’ve cooked all of the tots.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!