mini corn dog recipe baked
In a large bowl whisk together cornmeal flour sugar 1 teaspoon salt and the baking powder. Place onto prepared baking sheet.
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Here are the ingredients used in the mini corn dogs recipe.
. When frozen transfer to a freezer-safe zip-top bag. Heat oil to 375 degrees. Combine 23 cup of flour cornmeal sugar baking powder salt garlic powder and onion powder in a large mixing.
Brush each with egg mixture. Cut your hot dogs in half mini-dogs not skinny-dogs and pierce each half with a stick. Pour into a medium bowl.
Place the cornstarch in a small bowl. Oil should be 2-3 inches deep. In a large Dutch oven pour the vegetable oil to a depth of 4 inches.
You will notice that you may already have most of what you need to make the corn dog batter recipe. Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees. In a separate bowl.
How to make Mini Corn Dogs. Cut hot dogs into thirds. Prepare Your Oil.
Whisk together the cornmeal flour sugar baking powder salt and pepper. Roll filled dough in your hands to smooth out all seams and seal securely. Mini Corn Dogs Recipe Ingredients.
Add in the egg and buttermilk to the dry ingredients then refrigerate. In a deep fryer or saucepan heat 4 inches of oil to 375 degrees. Push a wooden stick up the center of the cut end of each hot dog half.
To reheat place them in a preheated 375F oven and bake for 5 minutes or until crispy and. How To Make Mini Corn Dogs. Once mixed together pour into two greased 12 mini muffin tins this recipe makes 24 mini muffins.
Preheat about 3 inches of oil to 350 degrees over medium heat. Dredge each half into the cornmeal batter and. Stick a small wooden stick in each hot dog.
Turn the dough out onto a lightly floured surface and knead adding more flour. Place each hot dog piece into the center of the corn muffin mixture and press. In a medium mixing bowl add sugar and butter.
Heat the oil to 350º. Pat them dry with paper towels. Preheat the oven to 450 degr.
Combine dry ingredients in a small bowl. Pour the wet into the dry and mix gently with a fork. Store any leftover mini corn dogs in an airtight in the refrigerator for up to 3 days.
Warm the milk to about 110 degrees in a saucepan. Ready the oven and preheat to 375 degrees. Here are the ingredients used in the mini.
You will end up with 2 extra hot dog pieces STEP 6. Place 1 hot dog piece on the end of each skewer. Whisk until well mixed.
Keep them frozen and take out as many corn dog mini muffins as you want when you are ready to eat them.
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