Mini Corn Dogs

In a pan or pot heat about 3 inches of oil to 350 F over medium-high heat.

Place 1/3 cup of the flour in a shallow dish or small bowl and set aside. Cut the hot dogs and/or hot links into thirds. I cut the hot links into 4 pieces each.

In another bowl place the rest of the dry ingredients (remaining flour, cornmeal, sugar, baking powder, salt and seasonings) and stir with a whisk to mix well. Add the milk and whisk to incorporate. This will be a slightly thick batter.

When the oil is at 350 F start the dipping process. Dredge each piece of hot dog or hot link into the plain flour and shake off any excess.

I started this process using a fork to do the dredging but ended up with a wooden skewer which worked amazingly well (I stuck the skewer in the middle of the hot dog segment and moved it around in the flour to coat).

Still using the skewer, dip the flour coated hot dog piece into the batter and shake off any excess, making sure the hot dog is still fully coated with batter. I left mine a little thicker because we like lots of breading. After dipping in the batter hold the hot dog (still on the skewer) over the oil very close to the surface and use a fork push the piece off of the skewer into the oil. Fry for 2-4 minutes depending on the oil temp, turning over after the first 15 seconds or so to get an even browning on both sides. I usually turn them 3-4 times for even browning. Fry in small batches of 3-4 per batch so it is easier to keep an eye on them and they don’t burn.

Drain the finished corn dogs on a paper towel lined plate while you repeat with the rest. Corn dogs can be kept warm in a 200 F oven until all are cooked.

Serve immediately with ketchup and mustard.

Serves 6

Enjoy!

Recipe adapted from Buns In My Oven.