Lil Devils - Slider Size Corn Dogs
Yield: 20-24 mini corn dogs
- frying oil, 2 1/2 inches deep in long or wide pot or pan, plus 2 tablespoons
- 1 cup flour
- 2 tablespoons superfine sugar
- 2 teaspoons baking powder
- Salt and pepper
- 2 teaspoons Coleman's dry mustard
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper or 1 tablespoon hot sauce added with liquids
- 1 teaspoon onion powder or granulated onion
- 1 teaspoon garlic powder or granulated garlic
- 3/4cup cornmeal
- 1 large egg
- 1 cup milk
- 20 - 24 mini hotdogs, beef or pork
- 8 (4- to 6-inch) bamboo or wooden skewers, trimmed to fit in pot or fryer
- Garnishes: mustards and/or ketchup
- Heat a few inches of oil in pan or countertop fryer to 350 degrees for frying.
- Sift flour, sugar, baking powder seasoned with salt, pepper, mustard, paprika, cayenne (if using), onion, garlic into a bowl, stir in cornmeal. In a separate bowl whisk together egg, milk, hot sauce (if using), 2 tablespoons oil. Stir the web ingredients into the dry ingredients with wooden spoon until smooth.
- Place a cooking rack over a baking sheet and keep oven on 275 degrees F to keep corn dogs crispy while frying. Pat hot dogs dry, skewer them then inset skewer to dip to coat and fry 2-3 hotdogs at a time in hot oil to deep golden all over, 4-5 minutes. Drain cooked dogs on cooling rack and keep them warm in oven.
- Serve corn dogs garnished with drizzles of mustard or sauce of your choice.
- Mini corn dogs -- this batter will coat 20-24 mini (2-3 inch) skinless hotdogs.