Mini Corn Dogs
1 (12-oz.) package hot dogs
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup whole milk
Vegetable oil, for frying
Cut each hot dog in half then insert a stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF.
Line a plate with paper towels.
Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then then lower it into the hot oil.
Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs.