Mini Corndogs Recipe
Six mini corndogs served with BW mini sauce for dipping.
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Ingredients
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Mini Corndogs
Method
Preparation
- 1
Prepare the batter
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 2
Heat the oil
In a deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.
- 3
Coat the hot dogs
Insert a wooden skewer into each hot dog, then dip each hot dog into the cornbread batter, making sure it is fully coated.
- 4
Fry the corndogs
Carefully place the battered hot dogs into the hot oil. Fry for about 3-4 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Serve the mini corndogs hot with BW mini sauce on the side for dipping.
