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Ingredients
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Batter
Mini Corn Dogs
Method
Batter Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix; a few lumps are okay.
Corn Dog Preparation
- 4
Prepare Hot Dogs
Insert a wooden skewer into each hot dog, pushing it in about halfway. This will make them easy to dip and fry.
- 5
Heat Oil
In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Dip and Fry
Dip each skewered hot dog into the batter, ensuring it is completely coated. Carefully place it into the hot oil. Fry in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown.
- 7
Drain and Cool
Using a slotted spoon, remove the mini corn dogs from the oil and let them drain on a paper towel-lined plate. Allow to cool slightly before serving.
