MINI CORN DOGS & GARLIC DIP

Crispy Corn Dogs with Creamy Garlic Dip

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

Preparation:

Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
In a large bowl, combine hot dogs and cornstarch, tossing to coat.
Thread hot dogs onto lollipop sticks; set aside.
In a large bowl, combine flour, cornmeal, sugar and baking powder; season with 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.
Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.

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