Mini Corn Dogs
HB-17818 · Hand-built original · American
Hot dog pieces on sticks are dipped in a thick cornmeal, flour, honey and buttermilk batter and fried at 350°F until golden on all sides. Mini corn dogs, drained on paper towels and eaten straight away.
AmericanDinner, Main Course, main dish25 minServes 12148 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- canola oil for frying
- 6 hot dogs regular size and thickness (cut into 2 inch pieces)
- 12 hot dog sticks or popsicle sticks (candy sticks, wooden skewers, etc)
- 1 cup all purpose flour
- 1 cup cornmeal fine
- ¼ teaspoon salt
- 2 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1 large egg
- 2 Tablespoon honey
- 1 cup buttermilk
- ¼ cup milk
Method
- Heat about 2 inches of canola oil in a large pot or Dutch oven to 350°F.
- Pat the hot dogs dry with paper towels, cut them into 2-inch pieces and push a stick into each piece.
- Whisk the all-purpose flour, fine cornmeal, salt, granulated sugar and baking powder in a large bowl, and whisk the egg, honey, buttermilk and milk together in another bowl or a large measuring jug.
- Combine the wet mixture with the dry mixture thoroughly, until the batter is thick but smooth enough to coat a dipped hot dog evenly.
- Dip each sticked hot dog piece into the batter until fully coated, then lower it gently into the hot oil.
- Fry the mini corn dogs for about 2 to 3 minutes until golden brown on all sides, lift them out and drain them on paper towels, then serve them immediately.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
148 kcalCalories
4.6 gProtein
28.2 gCarbs
2.1 gFat
0.5 gSaturates
1.9 gFibre
4.2 gSugars
206 mgSodium
17 mgCholesterol
122 mgPotassium
107 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data