My youngest, Luke, is in love with corn dogs. Every time we go out to eat he asks for a corn dog.
On vacation this summer all he wanted to do was eat somewhere that had one (gosh that was easy--if only all the kids requests were that easy).
Every time, in the grocery store, we walk by the frozen foods and he sees the corn dogs, he asks and asks if we can just buy them. I haven't given in yet.
You see, they are not my favorite things to eat. If you drown them in enough ketchup and mustard then I will eat one, but it is not even on my top 100 list of things to eat.
But sometimes you just have to give in, so when I saw these, I knew what we were going to make. They are a perfect size for appetizers and a huge hit with the guys. Even my girls loved them but I know, for a football crowd, everyone would be in heaven. Luke said that he even liked them better than the store kind--so you know they must be good.
Corn Dog Bites
(click here for printable version)
1 cup flour, divided
1/4 cup cornmeal
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup milk
8 hot dogs, cut into thirds
Vegetable or canola oil, for frying
1. Preheat about 3 inches of oil to 350 degrees over medium heat. In a large bowl, combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder and onion powder. Stir in the milk. Set aside.
2. In a pie plate or other shallow dish, add the remaining flour. Dredge each hot dog piece in the flour and then dip it into the cornmeal batter. Shake off any excess batter, but be sure that the hot dog is fully covered in batter.
3. Drop into the hot oil and fry for 3-4 minutes, turning halfway through, until golden brown and crispy. Fry in batches, being careful not to over crowd the pan.
4. Drain on a paper towel lined plate and keep warm in a 200 degree oven until all of the hot dogs are fried. Serve immediately with ketchup and mustard. Enjoy!
Source: Buns In My Oven