There aren’t many things that can make monday better. Actually, I’ve narrowed it down to 2 on this particular one. Firstly, for it to not be monday, but that is unlikely for at least twelve more hours so I’ll have to settle for the second which is……Mini Corn Dogs!
Yep, that’s what I said. I made mini corn dogs for you guys. Stickless mini corn dogs. I know that the sticks are sort of a big part of the whole corn dog package and it is fun to walk around and eat them carnival style, but, like I said, it’s monday. I didn’t have skewers and we just needed corn dogs today.
That’s why I decided to do them cheater style and just drop them into the oil instead of skewering them individually, and you know what? I am totally sold on the ease of these little guys. Who needs sticks? Ain’t nobody got time for dat!
This was one of those recipes that was a lot of fun to take pictures of. I mean look at them, they are so cute.
I have to admit that I spent way too long on these things. Surprisingly long considering how easy they are to make.
This monday just got a whole lot better.
You seriously have to try these. so what are you waiting for? Go and get some mustard ready for dipping.
- 1 1/4 cups all-purpouse flour
- 3/4 cups cornmeal
- 1/4 cup sugar
- 1 egg
- 1 cup plus 2 tablespoons milk
- 1 tespoon salt
- 1 teaspoon soda
- 1 tablespoon baking powder
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 (14-oz) package cocktail-size smoked link sausages or hot dogs
- vegetable or peanut oil, for frying (about 2 quarts)
- flour for dipping
- Whisk together ingredients for batter in a medium bowl until smooth.
- Heat oil in a wide mouthed pot or a deep fryer until thermometer reads 350 degrees F.
- Dip each mini hot dog into flour and shake off excess. Then dip into batter and drop into oil. Fry on each side until golden brown, about 1 minute per side.
- Remove with tongs to paper towel lined plate to absorb excess oil.
- Serve hot with ketchup and mustard.