Mini Corn Dogs…on a stick ~ Store purchased hot dogs (because I’m not adventurous to make my own) cut and dipped in a sweetened corn batter with white cheddar and fried to a golden brown.
Can we talk?
Think of yourself as my therapist, priest, rabbi, bishop, paster, mommy, or whatever. Or maybe my nutritionist.
I love hot dogs. Not enjoy them. Not like them. LOVE them.
There, I said it.
I, much like Anthony Bourdain, love meat in tubular form.
I love them plain. Topped with ketchup and the bun squeezed together and sometimes a bit of sweet relish. Mustard and onions. Chili. Chili and cheese. My favorite gluttonous way…all those toppings I just mentioned all on one dog. Yes, ketchup, mustard, relish, onions, chili, and cheese. YES!!!
Ok, so now, after gastric bypass, I don’t eat them all that often. I have to limit my trips to Sam’s Club for this very reason.
And then there’s the corn dog. The mighty corn dog. A hot dog wrapped in cornbread. Why haven’t I made cornbread yet for the blog? Hot cornbread with honey butter…
Ok, hotdogs is the topic…yes?
I keep hotdogs on hand at all times. Now I just spend a bit more and buy the all beef, no nitrates, no fillers, yada yada yada type hot dogs. But I have yet to see a corn dog that has a hot dog of this quality at my regular store. My daughter is equally obsessed with corn dogs. When I was sick a few weeks ago, she may or may not have had a microwaved corn dog for breakfast several days in a row. She may have had scrambled eggs and fruit for lunch when I was functioning a bit better.
Now whenever I ask her what she wants to eat (for any meal), the answer is corn dogs. I have created a monster.
When we ran out, I simply didn’t buy more. That hasn’t stopped her from asking. When she asked the other day for them, I again told her we didn’t have anymore and she just said very matter of factly “let’s go to the store now and buy them.” While her initiative was appreciated, I was not about to go to the store for corn dogs. Then I decided I should just make them.
This is where it got fun. I told her I would make them and we’d have them for dinner (this was at 10 am!). My child still doesn’t have a great sense of time and well, by 2 pm they were made because I was tired of being asked if I was going to make the homemade corn dogs already. Cute and precocious.
I opted to make mini corn dogs because I don’t have a deep fryer and only had enough oil to fill a sauce pan, so took my normal length hot dogs and cut them into thirds, dipped them in batter and cooked them until they were golden brown.
Perfection. The breading was delicious, with a bit of honey and white cheddar. My daughter was most pleased and now thinks I am an utter genius in the kitchen.
Mini Corn Dogs
- 1 pkg hot dogs
- 1 cup flour
- 1 cup cornmeal
- 3/4 cup white cheddar; finely grated
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp honey
- 1 egg
- 1 1/2 cups milk
- Oil for frying
Cut each hot dog into thirds
Combine the flour, cornmeal, salt, baking powder, and cheese, set aside
In another bowl, whisk the egg, milk, and honey.
Slowly stir whisk in the wet ingredients into the dry ingredients.
Spear each hot dog.
Dip each hot dog in the batter, lift and allow excess batter to drip off.
Place each battered hot dog into a large pot of heated oil (350 degrees).
If they are not fully submerged, rotate in the hot oil.
Allow to cook 2-3 minutes, but take care to not burn them if the oil exceeds 350 degrees.
When cooked, place on a paper towel lined plate, so the excess grease is removed.
Serve with your favorite dipping sauce.
Need skewers, popsicle sticks or similar