Corn Pups

These lit­tle dog­gies take a car­ni­val clas­sic and shrink ’em down to party-per­fect mi­nis. Don’t for­get the mus­tard!

Taste of Home - - Mixing Bowl -

Minia­ture Corn Dogs

Cute corn dogs add de­li­cious fun to break­fast or brunch. Kids and adults love them equally, so ex­pect them to dis­ap­pear fast. —Deb Perry, Bluffton, IN Prep: 25 min. Cook: 5 min./batch Makes: 3¹ ₂ dozen • •

1 cup all-pur­pose flour 2 Tbsp. cornmeal

1¹ ₂ tsp. bak­ing pow­der ¹₄ tsp. salt

Dash onion pow­der 3 Tbsp. short­en­ing

³ ₄ cup 2% milk

1 large egg

1 pkg. (16 oz.) minia­ture smoked sausages

Oil for deep-fat fry­ing Spicy ketchup

1. In a small bowl, com­bine the flour, cornmeal, bak­ing pow­der, salt and onion pow­der; cut in short­en­ing un­til crumbly. Whisk milk and egg; stir into flour mix­ture just un­til moist­ened. Dip sausages into bat­ter. 2. In an elec­tric skil­let or deep fryer, heat the oil to 375°. Fry sausages, a few at a time, un­til golden brown, 2-3 min­utes. Drain on paper tow­els. Serve with ketchup.

Per corn dog: 68 cal., 6g fat (1g sat. fat), 11mg chol., 136mg sod., 2g carb. (0 sug­ars, 0 fiber), 2g pro.

Use tooth­picks to make ’em fun­size on a stick.

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