Mini Corn Dogs
Mix together ½ cup all-purpose flour, ½ cup fine cornmeal (available at Healthy Options and baking supply stores), 2 tablespoons sugar, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Combine ¹⁄³ cup milk, 2 large eggs (beaten), ²⁄³ cup sour cream, and 3 tablespoons vegetable oil in another bowl. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until just combined with a few lumps. Pour batter into a tall, narrow plastic tub for easier dipping. Skewer 24 to 30 cocktail sausages (thawed) with toothpicks or halved barbecue sticks. Heat 3 inches vegetable oil in a medium heavy-bottomed pan until it registers 375°F on a deep-fry thermometer. Dip sausages in batter; allow excess to drip off. Deep-fry in batches for 1 to 2 minutes or until golden brown; do not overcrowd the pan. Drain and serve immediately. Makes 24 to 30.