Homemade Mini Corn Dogs
By Paula DeenJUMP TO RECIPE
- for frying vegetable oil
- 1/4 cup cornstarch
- 1 (16 oz) package each cut crosswise into 3 pieces beef hot dogs
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all purpose flour
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- 40 (6 inch) soaked in water for 30 minutes wooden skewers
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350º.
Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.
In a large bowl, combine the cornmeal mix, flour and sugar. Add the buttermilk, whisking until smooth.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.