Corn Dogs

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

Yields 16 full size corn dogs, or up to 48 mini-dogs⁠

-1 cup corn meal⁠
-1 cup all-purpose flour⁠
-1 tablespoon sugar⁠
-2 teaspoons baking powder⁠
-¼ teaspoon salt⁠
-1 ½ cups buttermilk⁠
-1 egg, room temperature⁠
-2 tablespoons García de la Cruz Organic Extra Virgin Olive Oil
-2 tablespoons honey⁠
-16 hot dogs⁠
-3-4 cups García de la Cruz Organic Extra Virgin Olive Oil for frying⁠
-Skewers or popsicle sticks (or toothpicks if making mini-corn dogs)⁠

DIRECTIONS

-In a large pot or dutch oven, heat García de la Cruz Organic Extra Virgin Olive Oilto 350º F.⁠
-Dry hot dogs with a paper towel, and insert a skewer or popsicle stick into each one. If making mini-corn dogs, cut each hot dog into thirds, and insert a toothpick into each piece.⁠
-In a medium-size mixing bowl, whisk together corn meal, flour, baking powder, and salt. Add egg, milk, honey, and García de la Cruz Organic Extra Virgin Olive Oil, and whisk just enough to incorporate. Transfer batter to a tall glass.⁠
-Dip each hot dog into batter until completely immersed, and immediately (but carefully) drop into hot García de la Cruz Organic Extra Virgin Olive Oil. Fry until golden (about 2-3 minutes), then drain on paper towels.⁠
-Yummy!⁠