Mini Corndog Bites
A finger-licking good recipe even the kids will love from Eliza Cross' newest cookbook
Makes 18 pieces
3/4 cup catsup
2 tablespoons prepared yellow mustard
1 cup cornmeal
1 cup plus 2 tablespoons all-purpose flour, divided
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup milk
1 quart peanut oil, for frying
6 regular hot dogs
In a small bowl, whisk together the catsup and mustard; set aside.
In a medium mixing bowl, whisk together cornmeal, 1 cup flour, sugar, baking powder, salt, and pepper. Add the egg and milk and stir just until batter is smooth. Refrigerate for 30 minutes.
In a deep fryer or large saucepan, heat oil to 350 degrees F. Pat the hot dogs dry with paper towels, cut in thirds and place in a medium bowl. Sprinkle with the remaining flour, tossing to coat. Spear each hot dog piece with a fork and dunk in batter, coating completely. Using another fork, gently slide the batter-coated hot dogs into the hot oil, cooking several at a time. Cook until golden brown; turn over with a fork and continue cooking until both sides are golden brown, about 3 minutes, Drain on paper towels. Arrange on a platter and serve accompanied with sauce.