Easy Homemade Mini Corn Dogs #dinner #homemade #easy #corndogs #food
Calling all state reasonable nourishment fans! A festival great is getting a DIY makeover with this formula for Easy Homemade Mini Corn Dogs.
While chilled soups, 5-minute solidified yogurt and sangria popsicles are ensured to beat the warmth, one thing is sure: It's never authoritatively summer until I experience a decent ol' corn hound.
Be that as it may, you can skirt the state reasonable and overlook the cooler area of your supermarket since now hand crafted corn pooches can be on your menu any day of the year with this simple formula.
A convenient solution cornmeal hitter covers the divided wieners, which are the ideal size for nibbling or for pressing in lunch boxes.
CHEESY BEEF GOULASH #dinner #beef #healthyrecipes #lunch #food
- 1 (12-oz.) package hot dogs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- Vegetable oil, for frying
INSTRUCTIONS
- Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.