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Brueck's Game-Day Mini Corn Dogs

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The best corn dogs you can make right at home – tastes just like the state fair.
Yield: 12 servings 
Prep: 20minute
Cook: 10minutes
Total: 30minutes

Ingredients
  • 1 cup vegetable oil
  • 12 hot dogs, halved
  • ¼ cup cornstarch
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup milk
  • 1 large egg

Instructions
  1. Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
  2. In a large bowl, combine hot dogs and cornstarch, tossing to coat.
  3. Thread hot dogs onto lollipop sticks; set aside.
  4. In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
  5. In a large glass measuring cup or another bowl, whisk together milk and egg. 
  6. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. Working in batches, dredge hot dogs in the batter until completely covered. 
  8. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. 
  9. Transfer to a paper towel-lined plate.
  10. Serve immediately.

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