This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baby Corn Dogs
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- #11136
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 packages (16 count size) little wieners
2/3 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon milk
2 tablespoons shortening
1 egg, slightly beaten
oil, for frying
Dijon mustard
directions
Mix together cornmeal, flour, baking powder, sugar and salt. Stir in milk, then add shortening. Fold in egg until mixture is smooth.
Insert a toothpick into the end of each tiny wiener, toward the middle, leaving one inch of pick exposed. Holding each wiener by the pick, dip into the corn batter. Run the blade of a knife gently around the wiener, spreading the batter evenly and smoothly over the meat.
Gently drop the dog into hot oil in deep fryer and cook until golden. Remove from oil and drain on paper towels. Serve warm with Dijon mustard.
Can prepare them 2 days ahead, cover and refrigerate. Reheat them at 350 degrees for 5 minutes. Can be frozen and stored in freezer bags. Heat frozen dogs for 8-12 minutes at 350 degrees F.
cook's notes
Can use little sausages instead of wieners.
These are great little appetizers but they go fast! I like them best made with mini sausages! I usually double this one!
added by
charbond
nutrition data
119 calories, 9 grams fat, 5 grams carbohydrates, 4 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Is the shortening supposed to be melted or blended as is?