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These are daintier, fluffier versions of those carnival behemoths, but they still go great with mustard and ketchup.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Basil Friedman

Recipe Summary

Yield:
Makes 40 mini corn dogs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.

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  • In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.

  • Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.

  • Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.

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