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Theresa’s Mini Corndogs

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Serves 16 corndogs | Prep Time 30 min | Cook Time 2-3 min

Why I Love This Recipe

Because we make them for every special event we have with our family.

Submitted by: "Theresa C"

Ingredients You'll Need

1 cup vegetable oil (homogeneous mixture)
1 (12-ounce) package Hebrew National® Beef Franks, halved(heterogeneous mixture)
1/2 cup all-purpose flour(homogeneous mixture)
1/2 cup yellow cornmeal(homogeneous mixture)
2 tablespoons sugar(pure substance)
2 teaspoons baking powder(homogeneous mixture)
Kosher salt and freshly ground black pepper, to taste(heterogeneous mixture)
1/2 cup milk(homogeneous mixture)
1 large egg(heterogeneous mixture)


Heat vegetable oil in a large Dutch oven or skillet over medium high heat.(physical)

Thread beef franks onto lollipop sticks; set aside.(physical)

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and pepper, to taste. In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.(physical)

Working in batches, dredge beef franks in the batter until completely covered.(physical)

Add corn dogs to the skillet, 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.(chemical)

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