I love a good dog! Bun, bun-less, plain, toppings, whatever. All dogs are good. This Corn Dog Tots recipe is one of our favorites. It’s pretty easy to make if you don’t mind cooking with oil.
One of my favorite things at the mall is to pick up a corn dog and cherry lemonade at Hot Dog on A Stick. A bunch of my friends used to work there in High School and loved the joint. They were pretty bummed when it was time to “get a real job.” Who isn’t???
All this recipe needs is a side of Cherry Lemonade are we’ve got our Hot Dog on A Stick fix!
To make it a tad bit lower in fat we use turkey dogs instead of beef, but it’s all about the end eater!
The whole family will enjoy these Corn Dog Tots!
- Vegetable Oil
- ⅔ cups all-purpose flour
- ½ cup, plus 2 tablespoons, cornmeal
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cayenne
- 1 large egg
- 1 cup, plus 2 tablespoons, buttermilk, shaken
- ¼ cup corn starch
- 6 beef hot dogs, cut into 1-inch medallions
- In a mixing bowl, whisk together the flour, corn meal, baking powder, baking soda, salt and cayenne.
- In a separate bowl, whisk together the buttermilk and egg until combined.
- Pour the wet ingredients into the dry and mix until combined. If it’s too thick add a tablespoon of buttermilk until desired consistency.
- Pour oil in a cast iron skillet or small non-stick pan. You want it about 3″ up the side of the pan. Heat the oil to about 340 degrees F. You don’t want the temp too low or else the dough won’t cook.
- While the oil is heating, cut the hot dogs into 1″ medallions.
- Put the cornstarch into a small bowl and lightly cover each hot dog medallion.
- One by one, dip each hot dog medallion into the batter using a fork or bamboo skewer, allowing the excess batter to drop off.
- Immediately place the battered dog into the hot oil. Cook about 1-2 minutes per side.
- Transfer the cooked hot dog to a paper towel lined baking sheet to drain.
- Repeat until all hot hogs are battered and ready to eat!
Adapted from A Cozy Kitchen