Ingredients
Scale
- 1 egg
- ¼ tsp salt
- 1 tsp baking powder
- 1 tbsp sugar + extra for sprinkling at the end
- ½ cup (118ml) whole milk
- 1 cup (130g) all-purpose flour + 1 tbs to dredge
- ½ cup (45g) panko breadcrumbs
- 3 hot dogs
- frying oil
- 15 toothpicks (optional)
Instructions
- Heat the frying oil in a pot so it’s ready for later.
- Add the egg, salt, baking powder, sugar and milk to a bowl. Mix well, then add the flour and mix again. The consistency should be thick and a bit sticky.
- Cut the hotdogs into thirds and skewer onto toothpicks. Pat dry and dredge with a tablespoon of flour.
- Dip the hotdogs into the batter and twist. It’ll be a bit difficult to get the batter entirely around the hotdog so use your hands or a utensil to move the batter around while twisting. Then, dip the mini corn dog into the panko breadcrumbs and slightly press to ensure the coating adheres.
- Test the oil with a cooking thermometer – it should register to about 350° F. Alternatively, you can try the wooden chopstick test. Dip the chopstick into the oil and if it bubbles, it’s ready to fry!
- Fry for about 1 minute until golden brown. If the corn dogs are getting dark too fast, simply lower the heat.
- Let cook on a wire rack and sprinkle with sugar. Serve with your favorite sauce & enjoy!