Youngest Son is a lover of corn dogs. Once upon a time he used to eat the Morning Star Farms veggie dog variety. That product is no longer being made, and I am not comfortable with the bottom of the barrel hot dogs that other corn dog makers use, so for a long time he has gone without. Then a new book came in to the house.
Vegan Junk Food (full review soon). On the cover are corn dogs and Youngest Son asked if we could make some. Why had I not thought of making them from scratch before? The kid is a genius. We were not able to use the recipe from the book because its main ingredient is Bisquick and I needed our corn dogs to be gluten free. Below is my recipe for mini corn dogs. I make them using gluten free flour and nut milk, but of course they work just fine with regular milk and flour. You will eat more than you anticipate.
Mini Corn Dogs
oil for frying
1 package of Hebrew National hot dogs (each dog cut into 3 pieces)
3/4 cup milk
1/2 cup cornmeal
1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
cornstarch for dusting the dogs (the cornstarch is key, without it the batter will not stick)
~Pour oil into a deep pan to a depth of 2 inches.
~Beat egg and milk. Add cornmeal, flour, sugar, baking power, and salt, and stir to combine, doing your best to get the lumps out, but not stressing about the little ones.
~Roll cut hot dogs in cornstarch, the ends too. Dip in batter. Drop in hot oil. Turn them for even browning. Remove from pan and drain on rack.
A little dijon mustard makes them sing. I am thinking about slicing the hot dogs and putting them on toothpicks for our next party. Micro Corn Dogs.