Biscoff Corn Dogs

Prepare the Biscoff “hot dogs”. First scoop the Biscoff into a bowl and place it in the freezer until it hardens like cookie dough and can be handled easier. Roll dollops of Biscoff into mini hot dog shapes (about 1 ounce per dog) and freeze them. After they are frozen stick a half of a wooden skewer into the frozen Biscoff “dog”. Place all of the prepared cookie dogs back in the freezer until ready to fry.

For the batter: In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, cornmeal and flour. Stir it all up to make a slightly thick batter.

For the preparation: Preheat some vegetable/canola oil in a large saucepan over medium heat until it reaches 375 F. Leave about a 1 1/2 inch gap from the top of the pan in case the oil bubbles up when frying. Place the 1/2 cup of flour on a plate.

Roll the shaped frozen cookie dogs in the flour and then dip the frozen cookie dogs into the corn dog batter one at time and then drop into the hot oil. Fry for about 2 minutes on each side until golden brown. Watch them carefully as they cook fast! Remove them from the oil using a slotted spoon and place on a paper towel lined plate to allow the grease to drain while you repeat with the remaining corn dogs.

Once cool, dust with powdered sugar and serve warm.

Corn dog batter recipe from The Hillbilly Housewife.