mini corn dog recipe with pancake batter

Friday, August 5, 2022 Edit

Gently but firmly press the potatoes and panko into the batter so they wont fall off. In a large Dutch oven pour the vegetable oil to a depth of 4 inches.

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Preheat about 3 inches of oil to 350 degrees over medium heat.

. This simple mini corn dog recipe is easy to make and only requires a few ingredients. In a large bowl combine the cornmeal mix flour and sugar. Mini homemade corn dogs made with pancake mix.

Place batter in glass. In another bowl whisk together the milk egg and honey. Insert a small ice pop stick in each sausage.

Place the cocktail wieners on the paper towel and pat dry. Roll the hot dog skewers in the batter then roll them through the potatoes followed by the panko. Skewer hot dog and dip into batter and deep fry in fat at 375 degrees for 2 to 3 minutes.

In a saucepan that is on the taller side add oil and heat over medium high heat to 350 degrees. Mix all ingredients together except hot dogs and oil. Save time by using a pan.

In a small bowl whisk egg buttermilk and oil together until combined. Use a candy thermometer to tell when the oil is hot enough for frying. Stir in the milk.

Heat the oil to 350º. Dredge the hot dogs in cornstarch gently tapping off the excess. In a medium bowl whisk dry ingredients together.

Combine 23 cup of flour cornmeal sugar baking powder salt garlic powder and onion powder in a large mixing bowl. Add the buttermilk whisking until smooth. In a large bowl whisk the flour cornmeal salt sugar and baking powder together.

In a pie plate or other shallow dish add the remaining flour. Place the cornstarch in a small bowl. In a large pan over medium heat heat the olive oil for 1 minute.

Dry off each hot dog with a paper towel and cut the hot. Place 1 hot dog piece on the end of each skewer. Prep Hot Dogs.

Drain the sausages on paper towels and let cool. Add the milk mixture into the cornmeal mixture and stir until combined. Put the panko in a bowl and start heating your oil to 350F.

Add wet ingredients to dry ingredients and stir just until moistened. Line a plate with a paper towel. Add the wet ingredients to the dry and combine thoroughly.

In another bowl or large liquid measuring cup whisk the egg honey buttermilk and milk together. Add the breakfast sausages to the pan and cook for 12 minutes turning constantly until crispy and browned all over. In a bowl whisk together the cornmeal flour baking powder and salt.

Pat them dry with paper towels.

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