Mini Corn Dogs
Ingredients
2 qts.
canola oil, for frying
1 cup
flour
1 cup
cornmeal
2 tbsp.
sugar
1 tsp.
baking powder
1 tsp.
kosher salt
½ tsp.
baking soda
1 cup
buttermilk
2
eggs
8
Akaushi beef hot dogs, cut into thirds crosswise
- Kowalski's Classic Ketchup and yellow mustard, for serving (optional)
Directions
- In a large, deep pot, heat oil over medium-high heat until it reaches 375°.
- While oil heats, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda in a large mixing bowl; set aside.
- In another large mixing bowl, whisk together buttermilk and eggs.
- Add wet mixture to dry mixture; whisk until mostly smooth.
- Drop hot dog pieces, 6-8 at a time, into the batter; stir to coat. Scoop from the bowl with a wire mesh strainer or slotted metal spoon; shake gently to remove excess batter. Fry in hot oil until golden-brown (4-5 min.); remove from pan with a clean strainer or spoon. Drain on paper towels.
- Repeat with remaining hot dogs and batter, monitoring the oil and adjusting the heat setting as needed to ensure the oil temperature stays at 375°.
- Let corn dogs cool for 3 min.
- Serve with ketchup and mustard for dipping, if desired.
