Hand-Dipped Mini Corn Dogs
Print Recipe
Ingredients
- Vegetable oil for frying
- 1 package Hot dogs
- 1/4 C Corn starch
-
1 1/2 C
Shawnee Best White Corn Meal Mix
-
1/2 C
Shawnee Mills All Purpose Flour
- 3 T Sugar
- 2 C Buttermilk
The small size of these corn dogs makes them fun for a kids’ birthday party or fall get-together.
Directions
- Pour vegetable oil about 4 inches deep into a large deep saucepan. Heat to 350 degrees.
2. Place the cornstarch into a one-gallon plastic resealable bag. Cut the hot dogs into thirds, add to the cornstarch and shake to cover them evenly. Place 1 hot dog piece on the end of each skewer. Making sure they are evenly covered in cornstarch, gently tapping off the excess.
3. In a large mixing bowl, combine cornmeal mix, flour and sugar. Fold in the buttermilk, mixing until a smooth batter forms.
4. Dip the hot dogs into the batter, completely covering the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil, rolling the corn dog as the batter forms. Fry until golden brown, 3 to 4 minutes. Place on a cooling rack over a cookie sheet.
Recipe compliments of the MIO Coalition.
