Mini Corn Dogs

Yummy (Philippines) - - Ready To Party -

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.

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