Photo: Annabelle Breakey; Styling: Basil Friedman
Makes 40 mini corn dogs

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

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Ratings & Reviews

Chell962's Review

Sarah D
January 20, 2011
My favorite restaurant does this with andouille sausage instead of the hot dogs... I've got some cajun sausage and this batter looks exactly right for doing with "big kids" sausage.

Sarah D's Review

June 29, 2009
These are super fun. I made them on long skewers instead of toothpicks and brought them to the concert on the green... totally a hit with all the adults. Variety of "fancy" dipping sauces help make a great showing. This year they are going to a July 3rd celebration!