Mini Corn Dogs

By bklynmommy

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1 egg
• 1 cup plus 2 tablespoons buttermilk
• 1 quart vegetable oil for frying
• 2 (16 ounce) packages beef hot dogs
• Toothpicks

Details

Adapted from sweetpeaskitchen.com

Preparation

Step 1

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Add more milk to adjust consistency for dipping.
Preheat oil in a deep saucepan over medium heat to 365°.
Cut each hot dog into thirds. Pat hot dogs dry with a paper towel and insert toothpicks into cut hot dogs. Roll hot dogs in batter until well coated.
Fry 4 to 6 corn dogs at a time for 1-2 minutes, or until lightly browned. Drain on paper towels. Place in a 200 F oven to keep the corn dogs warm until all are fried.
To make the honey mustard, in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Serve with mini corn dogs for dipping.