Staying home to be safe these days and need a little pick me up breakfast fun? I had hot dogs and decided to take a go at making mini corn dogs! Not sure if I know any kid or any one that doesn’t like mini foods or food on a stick! I may be making a separate list on a at home Carnival Day one of these days. But for now, I’m proud to present the most perfect corn dogs with the perfect light and crispy exterior, soft and somewhat fluffy interior and juicy hot dog in the middle- the perfect balance of rich, yet light and just a little salty and sweet.
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Recipe inspired by: https://www.allrecipes.com/recipe/35149/corn-dogs/
Changes I made:
I swapped corn meal for masa harina.
I used buttermilk instead of milk.
I added an extra 1/4 cup of milk
Ingredients
1 cup masa harina ( original recipe called for yellow cornmeal)
1 cup flour
1/4 cup sugar
4 tsp baking powder
1/4 tsp salt
Black pepper to taste
1 cup buttermilk (milk should be fine too)
*I used a powdered base buttermilk that we had leftover that we used to make ice -cream once. It’s convenient and taste great!
1/4 cup milk (or buttermilk)
1 egg
Oil used to deep fry ( I used canola)
8 hot dogs cut in half (so 16 mini hot dogs total)
16 Corn dog sticks (I used food grade popsicle sticks and there were the perfect size for mini corn dogs and easy to stick in– it worked out fine- but corn dog sticks may be better because it specifies that it can be “fried”)
Steps
1- Mix flour, masa harina, baking powder, sugar, salt and pepper, egg, buttermilk and milk (I usually try to use less bowls to avoid doing so many dishes, so I put the dry ingredients, premix gently,, part the side of the mixing bowl, then add wet ingredients to combine in the other half) .and mix well (I used a fork); and pour some of it into either a tall glass or the measuring cup you were using earlier.
2- While the batter sits, heat up your own in either your deep fryer or pot (I used my wok) to fry it.
* Note: You can heat up until 350F which seem the standard to deep fry. I usually just turn the fire into medium low and wait a few good minutes before frying (I think I read somewhere that you can drop a piece of flour in and if it bubbles, the oil is ready. Don’t fry if it’s not heated properly so the corn dog doesn’t fall apart.
3- Prep your hot dogs by cutting in half. I use food scissors to cut and just insert the popsicle stick into the hot dog. Make sure you dry your hot dogs so that the batter sticks to it without sliding off.
4- Dip/Submerge your hot dog stick into the batter and twirl/ swirl until completely covered- making sure it’s not too thick on one side because it can get droop more heavily to the bottom of the pan.
5- Put the battered covered corn dog into the oil to fry ( I held it slightly for 5 seconds or so just in case it drooped or slid off before letting it go carefully –since it was the first time I was making this)
6- I timed the corn dog about 6 minutes on each side (but time depends on lots of things like brand of flour, type of stove, oil, how thick your batter is , etc) on medium low fire.
***Note- Don’t leave and make sure you watch the corn dog. It browned more quickly than I thought it would. Not sure why it’s a darker shade of brown for the corn dog, as opposed to the yellow ones you see at carnivals and street fairs, but I’m happy that it tasted amazing- not too sweet, perfect crispy on the outside and soft and a little fluffy on the inside).
P.S. I had enough batter and sticks leftover for 4 mini fried cheeses and they were so good too. They reminded me of the flat and buttery corn and cheese arepas you also see at the fair! I think I’ll try to make this next.
7- Enjoy with mustard or ketchup! Yum!!
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