Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 package mini hot dogs
- Wooden skewers
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Candy thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Preheat the deep fryer or pot of oil to 375°F.
5. Skewer each mini hot dog with a wooden skewer.
6. Dip each skewered hot dog into the cornmeal batter, making sure it is completely coated.
7. Carefully place the battered hot dogs into the hot oil and fry until golden brown, about 2-3 minutes.
8. Remove the mini corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with ketchup and mustard.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 minutes per batch
Temperature:
- Fryer or pot of oil should be preheated to 375°F.
Serving size:
- Makes approximately 24 mini corn dogs.
Nutritional information:
- Calories: 100
- Fat: 4g
- Carbohydrates: 13g
- Protein: 3g
Substitutions for ingredients:
- Instead of mini hot dogs, use regular-sized hot dogs cut into smaller pieces.
- Substitute almond milk or soy milk for the milk.
Variations:
- Add shredded cheddar cheese to the batter for cheesy mini corn dogs.
- Use a spicy cornmeal mix for a kick of heat.
- Make vegetarian mini corn dogs using vegetarian hot dogs.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Use a candy thermometer to monitor the oil temperature.
- Don't overcrowd the fryer or pot to prevent the mini corn dogs from sticking together.
Storage instructions:
- Store leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mini corn dogs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve mini corn dogs on a platter with ketchup and mustard for dipping.
Garnishes:
- Sprinkle chopped parsley or green onions on top for added color and flavor.
Pairings:
- Serve mini corn dogs with a side of potato chips or french fries.
Suggested side dishes:
- Coleslaw
- Baked beans
- Macaroni and cheese
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the mini corn dogs are not cooking through, lower the oil temperature to prevent burning.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the mini corn dogs are cooked to an internal temperature of 165°F.
Food history:
- Corn dogs were invented in the United States in the 1940s.
Flavor profiles:
- Sweet and savory with a crispy exterior and juicy hot dog center.
Serving suggestions:
- Serve mini corn dogs as a fun appetizer or party snack.
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