Mini Corn Dogs

What brings you back to childhood more than a corn dog? They are crispy, perfectly golden and slightly sweet. I add a little fresh corn into the batter as well just for a little added burst of sweetness. The batter is super easy to make; the key is to let it sit for a couple minutes to thicken up, and to make sure the hot dog is completely dry before dipping into the batter so it will stick. These will transport you back to the fair as a kid in no time! If you happen to have leftovers they freeze very easily as well.

Ingredients

• 8 hot dogs
• 1 cup all-purpose flour
• 1 cup corn meal
• 3 tbsp. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1 tbsp. onion powder
• 1 tsp. garlic powder
• 1/2 tbsp. mustard powder
• 1/2 tsp. baking soda
• pinch of cayenne
• 1 cup buttermilk
• 2 eggs
• 1/4 cup fresh corn kernels
• vegetable oil

Directions

Lay all the hot dogs out and dry them off completely with a paper towel, then cut them into quarters.

In a small bowl combine the dry ingredients, flour, cornmeal, sugar, salt, baking powder, spices, baking soda. Whisk until it’s all combined. Then in a separate small bowl combine the buttermilk, eggs and corn whisk together. Slowly add the wet ingredients into the dry and stir until it’s all smooth. Let the batter sit for a couple minutes to thicken while you get the oil preheated.

In a large pot over medium heat pour enough oil so it’s about 2 inches deep. Heat to about 375 degrees.

Using a fork dip the corn dogs into the batter, let any excess batter drip off. Let fry for about 2-4 minutes and make sure to flip it half way through as necessary. Remove with tongs and place on a sheet pan lined with paper towel to soak up any remaining oil. Finish frying the rest. Any sprinkle a little flaky salt on top! Then place on serving platter alongside some ketchup and mustard! Enjoy!