Mini Corn Dogs

• cornmeal1 cup
• flour1 cup
• sugar¼ cup
• baking powder4 teaspoon
• salt¼ teaspoon
• pepper⅛ teaspoon
• egg1
• milk1 cup
• hot dog5
• flour1 tablespoon
• vegetable oil1 quart

Instructions

1. 1

   In a medium sized mixing bowl, whisk together dry ingredients.

2. 2

   Then add the egg and milk.

3. 3

   Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.

4. 4

   Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.

5. 5

   Preheat oil to 350ºF (180ºC).

6. 6

   Dunk flour battered hot dogs into corn dog batter by using a fork.

7. 7

   Make sure to fully coat the dogs before frying in the oil.

8. 8

   Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown.

9. 9

   For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.

10. 10

    Dry off excess oil with paper towels.

11. 11

    Serve with side of veggies or fruit.

12. 12

    Enjoy!