Corn Dog Minis (Print Version)
Snappy hot dog pieces get dunked in a sweet cornmeal mix and fried until golden. They’re crunchy, salty, and super poppable.
# Ingredients:
→ For Frying
01 -
Enough vegetable oil for deep frying
→ Filling
02 -
10 hot dogs, each sliced into three
→ Batter
03 -
3 g salt
04 -
8 g baking powder
05 -
38 g white sugar
06 -
125 g regular flour
07 -
185 g yellow cornmeal
08 -
30 ml honey
09 -
1 big egg
10 -
415 ml buttermilk
# Steps:
01 -
Dish out the warm bites and grab some ketchup or mustard if you're in the mood.
02 -
Just keep dipping and frying the hot dog chunks, making sure you don’t cram too many in the pan at once.
03 -
Carefully drop the battered hot dogs in the hot oil using tongs or a spoon with slots. Let them fry for 3 or 4 minutes until crispy and golden, flipping halfway. Lift them out and let the extra oil drip off on a rack or a plate lined with paper towels.
04 -
Take 5 or 6 hot dog pieces at a time, dunk them in the batter until fully covered. Let that extra batter drip away.
05 -
Pour the wet stuff into the bowl of dry stuff and mix it all up until you’ve got a thick, smooth batter.
06 -
Get a big bowl and toss in yellow cornmeal, flour, sugar, baking powder, and salt. Give it a good whisk together.
07 -
Grab a small bowl and use a whisk to stir the buttermilk, egg, and honey so it’s all even.
08 -
Fill a deep skillet with about 5 centimeters of veggie oil. Put it over medium and wait until it hits 130°C.
# Notes:
01 -
Numbers for calories and fat will change, depending on how much oil the bites soak up.