I reached for the hotdogs last night and instead grabbed hold of some Lil’ Smokies, immediately thinking, “Mini Corn Dogs.” For one reason or another, I was in the mood for a generous helping of summertime/childish/carnival food. Anyway, they’re not hard to make and have a light, crispy texture without being greasy.
Here’s All You Need:
1 1/2 cup pancake mix
3/4 cup yellow corn meal
1 egg
3/4 to 1 cup water (don’t make it too runny or the batter won’t stick to the dogs)
1/4 cup brown sugar
1 pkg Lil’ Smokies
Oil for frying
Whisk the first five ingredients until well combined. Let rest for a few minutes. Add oil to a frying pan heating over a medium-high temperature (just enough oil to cover half of the corn dog).
Remove with a fork and gently place into oil. Allow to cook for several minutes or until the underside is a golden brown. Carefully turn and finish frying.
Place on a fresh paper towel and allow to cool. Serve with ketchup, mustard or barbeque sauce. Enjoy!
2 Responses
Yummy!
I cut up hot dogs and bake them in corn muffin mix. It's a different texture but still yummy!
Clever! I'll have to try that sometime.