MINI CORN DOGS

Mini Corn Dogs image

In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them into bronzed nuggets - in other words, bite-size corn dogs. (Feel free to fry whole hot dogs on sticks if you're going for authenticity.)

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
1 cup fine cornmeal
3/4 cup flour
1 tablespoon sugar
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon baking powder
1 cup whole milk
1 large egg
8 hot dogs, cut into 1/2-inch pieces

Steps:

In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
In a large bowl, whisk together cornmeal, flour, sugar, 1 teaspoon salt and the baking powder. In a separate bowl, whisk together the milk and egg. Stir the wet ingredients into the dry until just combined.
Coat hot dogs evenly in the batter. Working in batches, fry until golden brown all over, turning if needed, about 2 minutes. Drain on paper towels. While warm, season with kosher salt.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 332 milligrams, Sugar 3 grams, TransFat 0 grams