Mini Corn Dogs Bites (Print Version)
# Ingredients:
→ Filling
01 -
10 hot dogs, each chopped into three pieces
→ For Frying
02 -
Plenty of vegetable oil for deep frying
→ Batter
03 -
3 g salt
04 -
8 g baking powder
05 -
38 g white sugar
06 -
125 g regular flour
07 -
185 g cornmeal, yellow
08 -
30 ml honey
09 -
1 big egg
10 -
415 ml buttermilk
# Instructions:
01 -
Dig in while these mini corn dog bites are still warm. Add some mustard or ketchup on the side if you want.
02 -
Keep battering and frying the other hot dog bits the same way, but don't crowd the pan.
03 -
With tongs or a slotted spoon, slip the coated hot dogs into the oil. Fry a handful for three or four minutes, flip partway, and let them get crispy and golden. Move them to a paper-towel plate or wire rack to drain.
04 -
Drop 5 to 6 hot dog chunks in the batter. Make sure they're all covered well, then let extra batter drip off.
05 -
Pour the wet stuff into the bowl of dry and stir things together until you've got a nice thick batter.
06 -
Grab another big bowl and mix up the cornmeal, flour, sugar, baking powder, and salt.
07 -
In a small bowl, beat the buttermilk, egg, and honey together until it all looks smooth.
08 -
Fill a deep pan with about 5 cm of vegetable oil. Warm it over medium heat until it hits 130°C.
# Notes:
01 -
How much oil gets into the bites can change calories and fat.