Mini Corn Dogs Recipe #2

I just found this mini corn dogs recipe online, but I haven’t tried it out yet:

INGREDIENTS

• 2 packages Applegate Farms Organic Pork Cocktail Franks
• 1 quart organic peanut oil
• 1 cup organic yellow cornmeal
• 1 cup all-purpose organic flour
• 2 tsp. Kosher salt
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. cayenne pepper
• 2 tbs. (approximately 1 large) organic jalapeño pepper, seeded and finely minced
• 1 can cream-style organic corn (8.5 oz.)
• 1/3 cup finely grated organic onion
• 1 ½ cups organic buttermilk
• About 50 bamboo skewers (soaked)

DIRECTIONS

Pour peanut oil to a depth of about 2 inches in a medium sauce pan and heat. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeño, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients, and stir only enough to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Place each frank on a skewer, and quickly dip in and out of the batter. Immediately place each frank into the oil, and cook until coating is golden brown. Remove to cooling rack, and allow to drain. Serve with your favorite dipping sauces.

This one looks pretty good – the jalapeno would add some nice flavor to the mini corn dog’s batter. But it’d certainly be less healthy, since the mini corn dogs are fried in peanut oil! I’ll try it out in the next few days and let you all know!

via Applegate Farms