Email to Cat      

Mini Corn Dogs

Source of Recipe

From "Tiny Food Party!" by Teri Lyn Fisher


Recipe Introduction

"These are no ordinary corn dogs. The fragrant buttermilk-cornmeal batter is laced with a hint of honey, spices, and delicious crumbles of bacon."

List of Ingredients

â—¦ 1 quart vegetable oil, for frying
â—¦ 24 toothpicks or cocktail sticks

Corn Dogs:
â—¦ ½ cup yellow cornmeal
â—¦ ¼ cup all-purpose flour
â—¦ 1 tablespoon sugar
â—¦ 1 ½ teaspoons cayenne pepper
â—¦ 1 teaspoon chili powder
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon white pepper
â—¦ ½ teaspoon baking powder
â—¦ â…› teaspoon baking soda
â—¦ â…“ cup buttermilk
â—¦ 1 egg
â—¦ 1 tablespoon honey
â—¦ 1 cup crumbled cooked bacon (about 9 strips)
â—¦ 24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs, cut into four pieces each


Recipe

In a medium pot, preheat oil to 365° F.

In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. (If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.) Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.

Skewer one cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

Makes 24



• Serve trays of warm corn dogs with a side of ketchup, stone ground mustard, and hot sauce or a selection of your favorite condiments. We love easy Homemade Barbecue Sauce.