Description
These bite-sized corndogs boast a crunchy cornmeal crust giving way to juicy mini sausages. Serve them hot with tangy mustard or sweet honey for a fun, irresistible snack that disappears fast.
Ingredients
- 16 small wooden skewers
- 16 mini sausages
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- 2 cups vegetable oil
Instructions
- Thread each mini sausage onto a wooden skewer, leaving about 1 inch at the end for handling.
- In a mixing bowl combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl whisk together the milk, egg, and 1 tablespoon of vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat 2 cups of vegetable oil in a deep pan or fryer to 350°F (175°C).
- Dip each skewered sausage into the batter, ensuring an even coat.
- Carefully place the coated corndogs into the hot oil and fry for 2 to 3 minutes until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve immediately with your favorite dipping sauces.
Notes
- Maintain consistent oil temperature to ensure even frying and prevent soggy spots.
- Avoid overmixing the batter; a few lumps are okay for a lighter coating.
- The batter can be prepared in advance and stored in the refrigerator for up to 2 hours.
- Serve hot with ketchup, mustard, honey mustard, or cheese dip for best results.