homemade corn dogs or little smokies
These are so good dipped in mustard , ketchup or chili sauce they are all good - These freeze well too! Great for those after school snacks.
prep time
15 Min
cook time
20 Min
method
Deep Fry
yield
6-12 servings
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 teaspoons lawry's seasoned salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1/8 teaspoon pepper
- 1 cup dairy buttermilk
- 2 large eggs
- 1/4 cup grated onion
- 2 tablespoons finely crumbled crisply cooked bacon
- 3/4 cup grated cheddar cheese
- 2 tablespoons vegetable oil
- 12 - hot dogs- skewered on thick wooden sticks or pkg of little smokies
- 1 cup cornstarch more or less, in a shallow pan
- - vegetable oil for frying
- - mustard dipping sauce, found at the market
- - guacamole dip, dean's or lighthouse
How To Make homemade corn dogs or little smokies
-
Step 1In a large bowl. combine dry ingredients. Add the buttermilk, eggs and 2 Tablespoons oil and stir well to combine. Fold in onions, bacon and cheese. When batter is well mixed pour into a quart canning jar to within 1 inch of top. Or use a tall glass. In an electric fryer or large pot, heat enough oil to come halfway up the fryer or pot and heat to 360^. Pat dry and roll hot dogs in cornstarch shake off any excess. One at a time, while holding the skewers, dip the skewed hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated dogs in batches into the hot oil and cook turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and place on wire rack and sprinkle with seasoned salt. Pass the dipping sauces. -
Step 2Makes great appetizers using little smokies instead of the hot dogs..
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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