Mini Corn Dogs
preparation
preparation time
30 mins
cook time
20
servings
10
calories
260
ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoons baking powder
0.25 teaspoons baking soda
1 can cream-style corn
0.33 cup finely grated onion
1.5 cup buttermilk
4 tablespoons cornstarch, for dredging
1 package mini cocktail weiners
1 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, crushed
1 teaspoons cayenne pepper
0.25 cup dark brown sugar
1 teaspoons fennel seed, crushed
1 cup ketchup
2 tablespoons dark soy sauce
directions
Step 1
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, combine the corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Step 2
Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess.
Step 3
Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess.
Step 4
To make the sauce, Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, cayenne, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted. Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes. Serve along side the corn dogs. Enjoy!!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
