Mini corn dogs
Description
The appetizer is quick and easy to prepare. From this amount of batter you can make approximately 16–20 corn dogs. My cups hold 200 ml. I only use homemade baking powder; you can find the recipe on this site and use it—it’s very convenient, and you always have it on hand from readily available ingredients. You can add any spices or seasonings to the batter to your taste; I made the classic version: just salt, sugar, and ground black pepper. Check out the recipe, give it a try, and share your impressions. Good luck. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients, frying oil, a deep fryer or a non-stick pot — everything will go quickly. Let's get started!
- 2
Step 2
In a deep bowl, combine the corn flour with the wheat flour, sugar, salt, baking powder, and pepper. Mix.
- 3
Step 3
Crack the egg, pour in the milk, and whisk all the ingredients together until smooth and lump-free.
- 4
Step 4
Done. Set it aside for now.
- 5
Step 5
Remove the casings from the sausages. If they are regular sausages, cut them in half; if they are long hot-dog sausages, cut them into thirds. I have mini sausages, so there is no need to cut them. Coat the sausages in a tablespoon of flour.
- 6
Step 6
In a saucepan, heat refined oil. Dip each sausage completely in thick batter and place it in the boiling oil. You can do this with tongs or with two forks, whichever is more convenient.
- 7
Step 7
Fry the corn dogs for 3–4 minutes in boiling oil.
- 8
Step 8
Remove the finished corn dogs from the oil with a slotted spoon and place them on paper towels to drain excess fat.
- 9
Step 9
Serve with ketchup or your favorite sauce. Enjoy!