This Summer has been a great relaxing time with family and friends. The past few years it seems as if we’ve been so busy during our Summers that we miss out on the relaxing part. Not this Summer; it also could have helped that I had morning sickness for about 10 of those weeks… though even with that, it was a fun-filled Summer filled with lots of great memories.
One of our favorite Summer memories was our 4th of July party. We filled our cul-de-sac with lawn chairs, tons of delicious food, amazing desserts, and of course LOTS of fireworks! All of the kids had a great time watching the ‘bigger kids’ (a.k.a. the dads) set off the big fireworks while they anxiously awaited waving sparklers through the air.
For our cookout, the boys helped me make Homemade Mini Corn Dogs. These were an instant hit with kids (and some adults as well) as they were bite-sized, easy to grab, and perfect for dipping. As a mom, I loved that because they were bite-sized, I didn’t have to worry about my boys having wasted hot dog leftover. These sweet cornmeal Homemade Mini Corn Dogs were perfect for a large party for the kids and adults alike!
- 1 cup Cornmeal
- 3/4 cup Flour
- 1 1/2 teaspoons Kosher Salt
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cayenne Pepper
- 3 tablespoons Sugar
- 1 1/4 cups Buttermilk
- 4 cups Peanut Oil
- 1 package of Hebrew National Hot Dogs
1. Cut each hot dog into thirds.
2. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
3. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
4. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini hot dog, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
5. Dip each hot dog into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels to remove excess oil.
6. Serve with your favorite dipping sauces.
Recipe adapted from: Sunset Magazine 2008
*Please note that this is a kosher recipe. If you use products that are not kosher, the recipe will turn out fine however it will no longer be considered Kosher.
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Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
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