Mini Corn Dogs

By traciesparks

Ingredients

• 1-1/2 cup Flour
• 1 cup Yellow Cornmeal
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1/2 cups Sugar
• 1/2 cups Honey
• 1 whole Egg
• 1 cup Milk
• 2 packages Lit'l Smokies, 14 Ounce Packages
• 32 ounces, fluid Peanut Oil (approximate)
• 1 package Diamond Brand Bamboo Forks (at Least 36)

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Fill a deep fryer with peanut oil to the manufacturer’s recommend level and preheat to 350 degrees F.

Place the flour, cornmeal, baking powder, baking soda, salt, sugar, honey, egg and milk into a medium size bowl and whisk together.

After batter is whisked together well, open two packages of Lit’l Smokies and one package of Diamond brand bamboo forks (or similar heavy duty wooden toothpicks).

Place each Lit’l Smokies on a mini wooden fork. Check temperature on deep fryer to make sure it is at 350 degrees F.

When it reaches the magic temperature, maintain temperature. Dip a Lit’l Smokie into the batter until well covered and then quickly place into fryer.

They will drop all the way to the bottom of the fryer and after about 30 seconds to a minute, they will float. Cook until golden. Try the first one to judge how long to fry them.

Remove corn dogs from the oil with a hot oil safe spoon that has holes in it and then lay the dogs on a baking sheet lined with paper towels to remove excess oil. Repeat with remaining Lit’l Smokies and batter.

Serve these after hte sticks have cooled for a bit but while corn dogs are hot. Serve with dipping sauces while everyone cheers… for you!