Herbaceous Homemade Mini Corn Dogs
"Homemade corn dogs, the perfect mix of goodness and savoriness. A perfect representation of comfort food! A fun snack or meal that is coated in a layer of cornmeal batter and deep-fried to perfection. The history of corn dogs is still unknown. However, one thing is for sure. It was created sometime between the 1920s and 1940s. Although, several vendors from Texas, Illinois, and California claim the invention of the corn dogs, verification of these claims is impossible. Some sources say Carl and Neil Fletcher were the inventors of this great comfort food at a Texas Fair in 1942."
NotesHomemade corn dogs can be made with high-quality sausage and the perfect batter. One thing to make it more interesting is to add herbs and spices. Adding a cup of beer to the batter mixture will create an exciting crunch and flavor too.
Preparation Time20 min
Cooking Time10 min
- 12 smoked sausage
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 tablespoon honey
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon cayenne pepper
- 1 cup whole milk
- 3 rosemary sprigs
- 1 tablespoon chopped sage
- Vegetable oil, for frying
Cut each sausage in half.
Insert a lollipop stick into the cutoff end of each hot dog.
Dry off the hot dogs with paper towels.
Finely chop the herbs.
Combine and whisk together the cornmeal, flour, sugar, baking powder, herbs, cayenne pepper, and salt.
Whisk together the egg, honey, and milk in another bowl.
Combine dry and wet ingredients.
Heat oil in a heavy-bottomed pot.
Dip each corn dog in the batter mixture until it's completely coated.
Shake off any excess batter.
Fry until golden brown.
Transfer to a bowl with a paper towel to draw excess oil.
Repeat with the remaining dogs.
Serve with your favorite dipping sauce and rosé wine.
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