Mini Corn Dogs

August 2, 2011
When I was a kid, I wasn't a fan the regular corn dog but loved the mini ones.  I would order a basket of 6 mini corn dogs and a root beer float (a very healthy meal).  I don't know why I had such persnickety behavior.  My theory is that because the corn dogs were bite-size, they're more fun to eat.  These days I have traded the mini corn dogs for gourmet burgers or sweet potato fries but every once in a while I'll get a craving.  I like to make these at home and invite my nephews over for dinner.  This kid friendly dish will be a smash hit with the little ones- try it.
1 cup Flour
1/2 cup Cornmeal
1 tablespoon Sugar
1 1/2 teaspoons Salt
2 tablespoons Vegetable shortening
1 Egg, beaten slightly
3/4 cup Milk
8 Frankfurters, cut into thirds
Oil (for frying)
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
With a pastry blender, cut vegetable shortening into flour mixture until there are fine crumbs. Add egg and milk and blend well. Pour vegetable oil to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees.
Pat frankfurter dry with paper towels. Insert a toothpick into the center of each frankfurter. Dip each frankfurter into batter and then into hot oil until golden brown. Drain on paper.

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