Golden, crispy mini-corndogs fried in canola oil. Mmmmmm... Sometimes dinner just has to be something fried. Bill and I occasionally develop a yearning for corn dogs. My vintage, 1978 Betty Crocker cookbook contains the recipe that I use for this family favorite.
Mini Corn Dogs
1 pound of hotdogs, about ten Canola oil
1 cup all-purpose flour 2 tablespoons cornmeal
1 1/2 teaspoons baking powder 1/2 teaspoon salt
3 tablespoons shortening 3/4 cup of milk
1 egg, beaten 1/4 teaspoon onion powder, optional
- Cut hotdogs into thirds. Pat dry with paper towels.
- Heat oil, two to three inches, to 365 degrees. I used about two inches in a skillet.
- Mix flour, cornmeal, baking powder, and salt.
- Cut in shortening. I use my hand.
- Stir in remaining ingredients.
- Dip hot dog chunks into batter, allowing excess batter to drip into bowl.
I like to skewer the piece with a toothpick, dip the piece into the batter, then use a second toothpick to slide the coated chunk off the skewer and into the oil.
Fry, turning once, until brown, about six minutes; drain on paper towels.Yield: 3-4 servings.
Note: This recipe was intended for a sixteen ounce package of hot dogs. Today, most packages are twelve ounces. You will have left over batter unless you use ten hotdogs. The twelve ounces packages usually have eight hotdogs in them.