Mini corn dog on a skewer
Votes: 3
Time: 30 min.
Complexity: easily
Quantity: 40 corn dogs
Complexity: easily
Quantity: 40 corn dogs
Mini corn dog on a skewer - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g beef hot dog sausages, each cut into 3 pieces
- 0.25 cups cornstarch
- 1.5 cups corn flour
- 0.5 tbsp. self-raising flour (flour with baking powder and salt)
- 3 tablespoons of sugar
- 1.25 cups buttermilk
- You will need: 40 pcs. 15-cm wooden skewers, soaked in water for 30 minutes
We recommend
Recipes with similar ingredients: sausages, sour milk, corn flour, starch
Cooking the dish according to the recipe:
- Pour vegetable oil into a large roasting pan to a depth of 10 cm. Heat the oil to 180°C.
Place cornstarch in a small bowl. Thread a piece of sausage onto the end of each skewer. Roll the sausages in the cornstarch, gently shaking off any excess. - In a large bowl, combine the cornmeal, flour, and sugar. Add the buttermilk and whisk until smooth.
Holding the tips of the skewers, dip the sausages into the cornbread batter until completely coated. Carefully place the battered sausages into the hot oil. Fry until golden brown, 2-3 minutes. Drain on paper towels. Cook all the sausages in this manner.
You can add zesty mustard to your corn dogs for dipping (see recipe).
Categories:
recipe / Fast food / Hot dogs / Paula Deen
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