Mini Corn Dogs Bites (Print Version)
# Ingredients:
→ Batter
01 -
1 3/4 cups buttermilk
02 -
1 large egg
03 -
2 tablespoons honey
04 -
1 1/4 cups yellow cornmeal
05 -
1 cup all-purpose flour
06 -
3 tablespoons granulated sugar
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon salt
→ Filling
09 -
10 hot dogs, cut into thirds
→ For Frying
10 -
Vegetable oil, for deep frying
# Instructions:
01 -
Pour 2 inches of vegetable oil into a deep skillet and heat over medium until the temperature reaches 265°F.
02 -
In a small bowl, stir together buttermilk, egg, and honey until well combined.
03 -
In a separate large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
04 -
Pour the wet mixture into the dry ingredients and stir until a uniform batter forms.
05 -
Dip 5 to 6 hot dog pieces into the batter, ensuring each is fully coated. Let any excess batter drip off.
06 -
Fry the coated hot dog pieces in batches for 3 to 4 minutes, flipping halfway, until golden and light. Remove with a slotted spoon when done.
07 -
Transfer fried corn dogs to a cooling rack or a plate lined with paper towels to drain excess oil.
08 -
Continue coating and frying the remaining hot dog pieces in batches.
09 -
Serve warm with ketchup and mustard if desired.
# Notes:
01 -
Nutritional content does not account for the oil absorbed during frying; the total fat and calorie content may vary.