MINI CORN DOGS

1cup of yellow cornmeal

¾ cup of all-purpose flour

1 tablespoon of sugar

½ teaspoon of kosher salt

½ teaspoon of baking powder

½ teaspoon of ground red pepper

1 cup of milk

1 large egg

Vegetable oil for deep frying

2 packages (1 lb each) cocktail-size smoked link sausages (40 sausages each)

80 round wooden sticks with one pointed end

½ cup of ketchup

½ cup of yellow mustard

How to make:

Step 1:

Mix the cornmeal, flour, sugar, salt, baking powder and red pepper in a large bowl. Stir in the milk and egg and mix properly until the batter is homogeneous.

Step 2:

Pour oil to a depth of 3 inches in a deep fryer and preheat to 375 degrees. Dip each sausage in the batter, then drop in the preheated oil.

Step 3:

Fry the sausages in batches for 2 to 3 minutes or until it is golden brown.

Step 4:

Drain them on paper towels. Insert the ends of pointed sticks into sausages. Serve and enjoy

Tips and variations:

·While cooking, you can use a long-handled fork for dipping the sausages in the batter and putting them in the hot oil.

·This recipe can be served with ketchup and mustard for dripping