Mexican Corn Dogs Recipe
Three Mini Beef Corn Dogs, Queso Fresco, Chili Lime Mayo, Cilantro. Veggie available.
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Ingredients
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Corn Dogs
Method
Preparation
Make the Corn Dog Batter
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In another bowl, beat the egg and then add the milk. Combine the wet and dry ingredients until just mixed; do not overmix.
Prepare for Frying
Heat the vegetable oil in a deep frying pan or pot over medium heat (about 350°F/175°C). Insert wooden skewers into each mini hot dog, leaving enough exposed for handling.
Coat and Fry
Dip each hot dog into the batter until fully coated. Carefully place them in the hot oil, frying in batches. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Prepare Chili Lime Mayo
In a small bowl, mix together mayonnaise, lime juice, chili powder, and salt to taste.
Serve
Plate the corn dogs and sprinkle with crumbled queso fresco and chopped cilantro. Serve with chili lime mayo on the side.
