Corn dog bites
Bite-size pieces of frank dipped in a sweet cornmeal batter and fried until crisp and golden. Pick them up with toothpicks and dunk in ketchup or mustard.
- Prep
- 3 min
- Cook
- 17 min
- Serves
- 6
- Per serve
- 470 kcal
Ingredients
Method
Pour the oil into a heavy, deep pot (at least 4 inches deep, oil no more than 1 inch deep) and heat over medium-high to 350°F on a thermometer.
While the oil heats, whisk the cornmeal, 95 g (3/4 cup) flour, sugar, baking powder and salt in a bowl, then whisk in the egg and milk to make a thick batter that clings to a spoon.
Pat the frank pieces very dry and toss them in the extra 2 tbsp flour so the batter sticks. Line a sheet pan with paper towels.
Working quickly in 3 batches of 8, spear each piece with a fork or toothpick, dip and swirl in the batter, let the excess drip off and lower it gently into the oil. Fry, turning, until deep golden all over, 2 to 3 minutes.
Lift out with a slotted spoon onto the paper towels and let the oil come back to 350°F before the next batch. Serve hot with ketchup and mustard for dipping.
Tips
- Keep the oil between 340°F and 360°F. Too cool and the batter turns greasy; too hot and it browns before the inside batter cooks.
- Never leave hot oil unattended, and let it cool completely in the pot before disposing of it.
- If the batter thickens as it sits, loosen it with a splash of milk.
