Description
Delightful homemade mini corn dogs featuring a tangy sourdough batter, perfect for gatherings or as a fun appetizer.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 egg
- 1 cup milk
- Hot dogs
- Oil for frying
Instructions
- In a large bowl, combine the sourdough starter, cornmeal, all-purpose flour, baking powder, salt, black pepper, and paprika. Stir well until everything is evenly mixed.
- In a separate bowl, whisk together the egg and milk until fully combined.
- Gently pour the wet mixture into the dry ingredients. Stir until the batter is smooth.
- In a deep fryer or a heavy pot, preheat your oil to about 350°F (175°C).
- Insert wooden skewers into the hot dogs.
- Carefully dip each hot dog into the batter, ensuring it’s fully coated.
- Fry the dipped hot dogs in the hot oil for about 3-5 minutes or until they’re golden brown.
- Remove the corn dogs from the oil and allow them to drain on paper towels.
- Serve hot alongside your favorite dipping sauces.
Notes
For a gluten-free option, substitute all-purpose flour with your favorite gluten-free flour blend. Make sure your oil is hot enough for perfect crunch!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini corn dog
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg