Name: Mini Corn Dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 6 hot dogs (cut in half); 12 lollipop sticks; vegetable oil (for frying); 1/2 cup all-purpose flour; 1/2 cup cornmeal; 2 tablespoon sugar; 2 teaspoon baking powder; 3/4 cup milk; 1/4 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste)

American

Weekend

Dutch oven

Bowl

Whisk

Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F.

Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well.

Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk. I found it easier to pour the batter in a long glass. Dip each hot dog into the cornmeal batter to completely cover the hot dog.

Fry the corn dogs. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter.

Serve. Serve with ketchup and/or mustard.

Mini Corn Dogs

Utensils needed:

Overview

Cuisine

Occasion

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