Foodie Fanatics: Homemade Mini Corn Dogs

This is recipe number 2 for the Foodie Fanatics weekly blog. This one was chosen by my daughter, Kelly, of What's Cooking Kelly. This Paula Deen recipe was another success! It was so yummy. You will never want to eat another frozen corn dog again! It was a little time consuming and messy but so worth it!

You may have to add a little more buttermilk for the batter. Our batter came out too thick. Kelly and I made the corn dogs for dinner tonight.

Check out the Foodie Fanatics site and join the fun!

Ingredients:

Vegetable oil, for frying

1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk

Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes

Directions:

In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat

procedure with remaining skewered hotdogs and cornmeal batter.

Servings: 40 corndogs
Prep Time: 15 min
Cook Time: 12 min
Difficulty: Moderate

Before frying

My turn at frying

First attempt on left; 2nd attempt on right!