Mini Corn Dogs

If you want to stock up on freezer treats, the fried corn dogs can be stored in airtight plastic bags once cooled completely and warmed in the microwave or in the oven once it’s time for them to be reheated.

What you’ll need:

1cup of yellow cornmeal

¾ cup of all-purpose flour

1 tablespoon of sugar

½ teaspoon of kosher salt

½ teaspoon of baking powder

½ teaspoon of ground red pepper

1 cup of milk

1 large egg

Vegetable oil for deep frying

2 packages (1 lb each) cocktail-size smoked link sausages (40 sausages each)

80 round wooden sticks with one pointed end

½ cup of ketchup

½ cup of yellow mustard

How to make:

Step 1:

Mix the cornmeal, flour, sugar, salt, baking powder and red pepper in a large bowl. Stir in the milk and egg and mix properly until the batter is homogeneous.

Step 2:

Pour oil to a depth of 3 inches in a deep fryer and preheat to 375 degrees. Dip each sausage in the batter, then drop in the preheated oil.

Step 3:

Fry the sausages in batches for 2 to 3 minutes or until it is golden brown.

Step 4:

Drain them on paper towels. Insert the ends of pointed sticks into sausages. Serve and enjoy

Tips and variations:

·While cooking, you can use a long-handled fork for dipping the sausages in the batter and putting them in the hot oil.

·This recipe can be served with ketchup and mustard for dripping