Mini Corn Dogs from Tiny Food Party

Mini Corn Dogs

From Tiny Food Party

I found that I had to add a bit more buttermilk than the recipe called for to thin it out. Also, I didn't have white pepper, so I just used a bit less of black pepper.

Ingredients

• 1 quart vegetable oil, for frying
• 24 toothpicks or cocktail sticks
• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/3 cup buttermilk
• 1 egg
• 1 tablespoon honey
• 1 cup cooked crumbled bacon (about 9 strips)
• 24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

Method

1. In a medium pot, preheat oil to 365 degrees F.
2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder and baking soda. (Tip: if you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.) Stir in buttermilk, egg and honey and gently whisk until no lumps remain. Fold in bacon.
3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3-4 minutes, until golden brown. Drain on paper towels.