Homemade Mini Corn Dogs

1. 1

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

2. 2

   Heat the oil to 350 degrees F.

3. 3

   Place the cornstarch in a small bowl.

4. 4

   Place 1 hot dog piece on the end of each skewer.

5. 5

   Dredge the hot dogs in cornstarch, gently tapping off the excess.

6. 6

   In a large bowl, combine the cornmeal mix, flour, and sugar.

7. 7

   Add the buttermilk, whisking until smooth.

8. 8

   Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog.

9. 9

   Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil.

10. 10

    Fry until golden brown, 2 to 3 minutes.

11. 11

    Drain on paper towels.

12. 12

    Repeat procedure with remaining skewered hotdogs and cornmeal batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.