Mini Corn Dogs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour (type 405)
- 200 g corn flour, fine
- 1 tablespoon sugar
- 0.5 ½ pack baking powder
- 1 teaspoon salt
- 1 teaspoon stock, grained
- 1 teaspoon, leveled chili powder, possibly
- 2 egg (s)
- 200 ml milk
- 50 ml oil
- 1 glass sausages (mini sausages)
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients well in a bowl and mix with the eggs, milk and oil to form a smooth batter. Beat with the mixer on the highest setting for 2 - 3 minutes and let the dough rest in the refrigerator for about 30 minutes.
- In the meantime, drain the sausages and dry them with kitchen paper (important, otherwise the dough will not stick properly). Insert a toothpick into each sausage, pull it through the dough and hold it in the deep fryer for a few seconds, only now release it so that the dough shell is completely closed.
- When the batter is golden brown, the mini corn dogs are ready to serve. The mini corn dogs taste best with various sauces (you can find enough recipes in the database), ketchup, mustard, mayonnaise or cocktail sauce.
- Insider tip: I use the same batter for frying vegetables (cauliflower) or mushrooms and then serve with garlic sauce or hollandaise sauce. For the buffet I use slices of sausage, which I arrange nicely on a toothpick and deep-fry with batter, looks good and is very popular.
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