Recipe of Mini Corn Dogs recipe

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mini corn dogs recipe. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mini Corn Dogs recipe is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Mini Corn Dogs recipe is something which I have loved my entire life.

All-American classics made from plant-based ingredients. Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.

Recipe of Mini Corn Dogs recipe

To get started with this particular recipe, we must prepare a few ingredients. You can cook mini corn dogs recipe using 11 ingredients and 11 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Mini Corn Dogs recipe:

1. Make ready 4-5 hot dogs (I used chicken) + 4 - 5 bamboo skewers
2. Make ready 3/4 cup fine yellow cornmeal
3. Prepare 1 cup all purpose flour
4. Get 1/8 cup granulated sugar
5. Take 1/2 tbsp baking powder
6. Prepare 1/2 tsp salt
7. Prepare 3/4 cup buttermilk
8. Take 1 medium sized egg
9. Prepare 1 tbsp vegetable oil
10. Make ready 1/2 tsp vanilla extract/ 1/2 tbsp maple syrup
11. Prepare Vegetable oil, for frying

Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. Neither the recipe nor the video show the size of the mini muffin tins by oz. Dredge the hot dogs in cornstarch, gently tapping off the excess. In a large bowl, combine the cornmeal mix, flour and sugar.

Instructions

Instructions to make Mini Corn Dogs recipe:

1. In a large mixing bowl, add in all the dry ingredients and sugar and whisk together.
2. In a seperate small bowl add in all the wet ingredients and whisk that thoroughly to combine.
3. Add in the wet ingredients to the dry and whisk till combined and there are no lumps.
4. For easy dipping, transfer the batter to a tall glass. At this point, you can cover the glass with plastic wrap and refrigerate for up to 32 hours before using.
5. Next, half the hot dogs and using a paper tissue/towel, pat dry the hot dogs, this will make the corn batter stick better.
6. Insert the bamboo skewers into the hot dogs.
7. Heat enough oil in a saucepan, when a piece of onion fries, when you put it in the oil, the oil is ready.
8. Dip the hot dogs in the corn batter, swirling to evenly coat.
9. Hold the corn dog in an angle in the oil for afew seconds before dropping it in the oil. This method prevents the corn dogs from bursting open. Fry at most 3 at a time, reduce the heat if necessary.
10. With thongs, rotate them in the oil and fry for about 5 minutes. Repeat with the rest of the hot dogs.
11. The corn dogs are ready! Serve with ketchup (check out my homemade ketchup recipe) or mustard. Enjoy!

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. Yes, you can make this mini corn dogs recipe ahead of time and reheat them when needed. How should mini corn dogs be stored? Line a plate with paper towels.

As simple as that How to Prepare Mini Corn Dogs recipe

So that’s going to wrap this up for this special food mini corn dogs recipe recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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