Mini Corn Dogs
Homemade mini corn dogs: halved hot dogs on skewers, dipped in a corn muffin mix batter and fried golden in 350°F oil.
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Ingredients
- vegetable oil enough to reach about 2 inches deep, for frying
- 1 box corn muffin mix 8.5 ounces
- 1/2 cup all-purpose flour plus more for dusting the hot dogs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg large, beaten
- 1/2 cup whole milk plus 1 tablespoon more if the batter thickens as it sits
- 1 package beef hot dogs 14 ounces; pat dry and cut each in half crosswise to make 16 pieces
- salt and black pepper to season the batter
- ketchup and mustard for serving
Instructions
- Pour vegetable oil into a 10- or 12-inch heavy-duty deep-sided skillet or deep fryer to a depth of about 2 inches. Heat to 350°F on a thermometer.
- In a large bowl, whisk together the corn muffin mix, 1/2 cup flour, onion powder, garlic powder, beaten egg and 1/2 cup milk until smooth. Season with salt and pepper.
- Pat the hot dogs dry with paper towels. Cut each in half crosswise to make 16 pieces. Lightly dust the pieces with flour and insert a small wooden skewer lengthwise into each.
- Working with 5 to 6 pieces at a time, turn each hot dog in the batter to coat it fully and let excess batter drip off. Carefully place in the oil and fry for 2 to 3 minutes, turning occasionally with tongs, until golden brown. If the batter thickens as it sits, stir in 1 tablespoon milk. Let the oil return to 350°F before the next batch.
- Transfer the golden-brown corn dogs with a slotted spoon or tongs to a paper towel-lined tray. Repeat with the remaining hot dogs. Serve with ketchup and mustard.
Notes
The nutrition figures do not include the frying oil or the ketchup and mustard. You need 16 small wooden skewers.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 29.2gProtein: 9.6gFat: 17.4gSodium: 818mgFiber: 1gSugar: 6.6g