Mini Corn Dogs

I love corn dogs, but the commercially-made ones just don't have the "feel" of those dogs that you buy at the state fair. And since the fair has come and gone here in our state, I decided to bring the yummy corn dogs to our kitchen by making them. Son was my taste-tester and he loved them.

I had to make mini versions because I didn't want to use our electric skillet (and waste a ton of oil) for just 2 hotdogs. Besides, it's such a pain to wash. So I cut the wieners in half and happily fried them in my saucepan (which is way easier to clean!).


What you need:

• 1/4 cup all-purpose flour
• 1/3 cup milk
• 3 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 1/2 tablespoon Canola oil
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 small egg, beaten
• 2 pieces hotdogs
• wooden skewers

What to do:

In a large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in the oil. Pour in about half the beaten egg, milk and baking soda. Mix until it becomes very smooth.

Heat enough oil to cover at least half of the hotdog surface. Cut the hotdogs in half crosswise, and insert wooden skewers into the ends. Dip in the batter, and make sure the the hotdog is entirely covered. Place in the hot oil (sticks and all) and fry for about 30 seconds, or until they reach your desired doneness. If your oil is not deep enough, turn it over for the other side to cook. Keep your eye on it, as the batter burns easily.

Drain on a wire rack and let cool for a minute or two before eating. Enjoy!


Tips, Tricks and Tweaks:

1. Use bacon drippings instead of Canola oil for more flavor.
2. Substitute regular milk with buttermilk.
3. Nathan's Hotdogs are still the tastiest!