Mini Corn Dogs


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)
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  1. In a large, deep pot, heat oil over medium-high heat until it reaches 375°.
  2. While oil heats, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda in a large mixing bowl; set aside.
  3. In another large mixing bowl, whisk together buttermilk and eggs.
  4. Add wet mixture to dry mixture; whisk until mostly smooth.
  5. 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.
  6. 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°.
  7. Let corn dogs cool for 3 min.
  8. Serve with ketchup and mustard for dipping, if desired.