Homemade mini corn dogs Recipe
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Ingredients
- 1/2 cup of yellow cornmeal
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- dash of pepper
- 2 tbsp of sugar
- 2 teaspoons baking powder
- 1 egg white
- 1/2 cup milk
- Oil to fry
- 1 pack of hotdogs (I use chicken or turkey)
Directions
- Combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk.
- Preheat oil in a deep heavy skillet over medium heat or in your fryer (I use a small 1qt. fryer).
- Cut your hotdogs into four pieces then cut those in half to get 8 pieces from 1 hotdog, do this to each hotdog to end up with 64 pieces. Roll each piece in the batter and place in the fryer, only add a few at a time and only dip them in batter just before placing in oil.
- Fry until lightly brown, about 3 min. Drain on paper towels on top a cooling rack and serve.
- If your planning on saving these for later use (I do, as this makes a lot) line a cookie sheet with parchment paper and place each cooked and fried mini corn dog on lined cookie sheet. Freeze for 4 hours, remove from cookie sheet and place in a freezer safe bag. Once ready to use take out however many you like and bake at 350 degrees for 10 min. or microwave for 40 sec.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 342g | |
| Calories 805 | |
| Calories from Fat 75 | 9% |
| Total Fat 8.58g | 11% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 3060mg | 127% |
| Potassium 433mg | 12% |
| Total Carbs 160.57g | 43% |
| Dietary Fiber 6.5g | 22% |
| Sugars 35.77g | 24% |
| Protein 20.29g | 32% |
