These nuggets of fried goodness are a total guilty pleasure. Fried foods don’t grace our table regularly and this is the first time I have ever made homemade corn dogs. But it won’t be the last. I won’t be making these as often as my stomach would like but they will be on our dinner menu occasionally.
These were surprisingly quick and easy and tasted sooo much better than any store-bought corn dog. They made me feel like I was at the carnival or fair…without the carnies. Which reminds of a random college story I’ll have to tell you sometime…
Mini Corn Dogs
recipe adapted from allrecipes.com
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
flour for dusting
16 wooden skewers, if making full-size corn dogs
1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into hot dogs, if using, or cut hot dogs into thirds. Roll hot dogs in flour then in batter until well coated.
3. Fry 4 or 5 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.