Lil’ Devils – Slider-Size Corn Dogs
Lil’ Devils – Slider-Size Corn Dogs
Rating: (1 rated)
  • Frying oil – enough to fill a long or wide pot or pan 2 1/2 inches deep, plus 2 tablespoons
  • 1 cup flour
  • 2 tablespoons superfine sugar
  • 2 teaspoons baking powder
  • Salt and pepper
  • 2 teaspoons dry mustard, such as Coleman’s brand
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper or 1 tablespoon hot sauce added with liquids
  • 1 teaspoon onion powder or granulated onion
  • 1 teaspoon garlic powder or granulated garlic
  • 3/4 cup cornmeal
  • 1 large egg
  • 1 cup milk
  • 20-24 mini hotdogs, beef or pork
  • 8 bamboo or wooden skewers (4-6 inches long), trimmed to fit in pot or fryer
  • Mustards and/or ketchup, for garnish

Heat a few inches of oil in a pan or countertop fryer to 350°F, for frying.

Sift the flour, sugar, baking powder seasoned with salt, pepper, mustard, paprika, cayenne (if using), onion powder and garlic powder into a bowl; stir in the cornmeal. In a separate bowl, whisk together the egg, milk, hot sauce (if using) and 2 tablespoons oil. Stir the wet ingredients into the dry ingredients with a wooden spoon until smooth.

Place a cooling rack over a baking sheet and keep the oven on 275°F to keep the corn dogs crispy while frying. Pat the hot dogs dry and skewer them, then dip the skewered hot dogs in the batter to coat. Fry 2-3 hotdogs at a time in hot oil to deep golden all over, 4-5 minutes. Drain the cooked dogs on the cooling rack and keep them warm in oven.

Serve corn dogs garnished with drizzles of mustard or sauce of your choice.

In we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Lil’ Devils – Slider-Size Corn Dogs is the right choice that will satisfy all your claims.
Rate for this recipe