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Post by Loupy on Jun 20, 2012 14:10:53 GMT -7
Mini Corn Dogs sweetpeaskitchen.comBite-sized hot dogs dipped in cornbread batter and fried to golden perfection. Perfect for snacking, appetizers, parties and tailgating. For the Mini Corn Dogs: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup white sugar 4 teaspoons baking powder 1 egg 1 cup plus 2 tablespoons buttermilk 1 quart vegetable oil for frying 2 (16 ounce) packages beef hot dogs Toothpicks
For the Honey Mustard: 1/4 cup mayonnaise 1 tablespoon prepared mustard 1 tablespoon honey 1/2 tablespoon lemon juice
Directions: In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Add more milk to adjust consistency for dipping. Preheat oil in a deep saucepan over medium heat to 365°. Cut each hot dog into thirds. Pat hot dogs dry with a paper towel and insert toothpicks into cut hot dogs. Roll hot dogs in batter until well coated. Fry 4 to 6 corn dogs at a time for 1-2 minutes, or until lightly browned. Drain on paper towels. Place in a 200 F oven to keep the corn dogs warm until all are fried. To make the honey mustard, in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Serve with mini corn dogs for dipping.© Sweet Pea's Kitchen, 2010-2012. All rights reserved
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