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By Lilla

Mini corn dogs

6 steps
Prep:20minCook:3min
When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass. The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
Updated at: Thu, 17 Aug 2023 13:03:14 GMT

Nutrition balance score

Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
7
Low

Nutrition per serving

Calories163.5 kcal (8%)
Total Fat11.9 g (17%)
Carbs11 g (4%)
Sugars2.2 g (2%)
Protein3.9 g (8%)
Sodium251.1 mg (13%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog.
KnifeKnife
Step 2
Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog.
KnifeKnife
Step 3
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk.
WhiskWhisk
Step 4
Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
SpatulaSpatula
Step 5
Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
PotPot
Step 6
Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.

Notes

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