Mini Corn Dogs Recipe
Make Mini Corn Dogs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Coating
Frying
Fillings and Skewers
Method
Instructions
- 1
- 2
Make batter
In a large bowl, whisk together flour (1 cup), cornmeal (1/2 cup), baking powder (1 tsp), sugar (1 tbs), and salt (1/4 tsp). In a separate bowl whisk milk (3/4 cup), egg (1), and vanilla extract (optional 1/2 tsp). Combine wet into dry until smooth.
- 3
Prepare coating
In a shallow dish, combine cornmeal (1/2 cup), flour (1/4 cup), salt (1/4 tsp), and paprika (optional 1/2 tsp).
- 4
Heat oil
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Maintain temperature as you fry.
- 5
Dip and coat
Dip a skewered hot dog into the batter, turning to coat evenly. Roll in the coating mixture to create a crisp crust; shake off excess.
- 6
Fry
Carefully lower coated hot dogs into the hot oil. Fry in batches for 2–3 minutes, turning once, until golden brown and cooked through. Remove with tongs and drain on paper towels.
- 7
