Everyone remembers corn dogs from when they were kids, right? Maybe you had them at a carnival or birthday party, or if you were REALLY lucky, you got them for dinner. At some point we were expected to leave corn dogs behind as “kids’ food,” but we say that’s just silly. These mini corn dogs are the perfect size for appetizers at a party – and they taste about a million times better than the frozen ones. Check out our awesome corn dog recipe below and go make some now!
Here’s what you’ll need:
Vegetable oil for frying
1/4 cup cornstarch
16 oz hot dogs, cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk
Here’s what to do:
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees.
Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.
In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hot dogs and cornmeal batter.