Updated: 09/02/2016 3:23 PM
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Mini Corn Dogs
You don’t have to wait until next year’s fair to enjoy corn dogs. Laurie Crowell from Golden Fig shares her recipe for mini-corn dogs!
1 pkg cocktail franks
Wooden dowls (soaked in water for 30 min) or lollipop sticks (no need to soak)
10 oz cornbread mix (plus more for dusting franks before dipping)
2 TB honey
¾ c buttermilk
1 TB fresh herbs, chopped
High heat oil for frying (safflower, canola, grapeseed, etc.)
Put oil in heavy sauce pan and heat to 360 degrees. Put dowel into end of frank. Dry frank off with paper towel and dust with cornbread mix. In tall mixing bowl, mix muffin mix, honey, buttermilk and herbs together. Dip cornmeal dusted frank into batter, gently twirl to even out batter coverage and gently place in preheated oil. Cook until batter is nicely browned (about 2 minutes). Remove from oil and place on paper towel to wick away an extra oil. Serve with ketchup or mustard – or both!