Mini Corn Dogs (From Emeril)

Recipe by 2Bleu
READY IN: 25mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
  • Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
  • Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
  • Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
  • Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.
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