Note to self: There are so many foods I’ve always wanted to try but never can because I only eat halal and kosher. It’s not as much of a struggle for me since my parents own a restaurant and we’ve always eaten halal. It’s the only thing I know how to do. But there are so many foods that look and smell amazing and I dream of trying one day. Cooking has helped me expand my taste buds and open up this whole new world of food that I never thought I would get to experience. I’m so glad I found this recipe on Tablespoon.com…and got the chance to taste how yummy and delicious a corn dog can be. Before I started cooking I used to get the corn dogs made from morning star.
They’re a vegetarian brand and they’re pretty yummy but can get a bit soggy and oily since they’re pre fried. That and nothing beats a fresh corn dog out of a a hot pot of oil. But these are a good substitution if you’re vegetarian, or you can try a tofu hot dog and recreate this recipe as well! I’m sure it’ll turn out just as delicious.
Hebrew national are the brand of kosher hot dogs I use. I’ve tried the halal hot dogs from the halal grocery store but they’re too odd for my taste. They have this weird outer casing and taste gross. These are really delicious and flavorful and fry up beautifully.
Just look at that deliciousness…I know the picture isn’t all that great but we were fasting and devoured them all…So hard to resist. Definite holy grail and must try! Easy, fast and oh so delicious!
- 1 Egg
- ½ cup milk
- ½ cup bisquick
- ½ cup cornmeal
- ¼ tsp ground mustard
- ¼ tsp paprika
- 1 package of Hebrew National Hot dogs
- Pour oil into a small pot and heat to medium high.
- While oil is heating, make the batter.
- In a medium sized bowl crack one egg, add ½ cup milk and whisk together,
- Add ½ cup bisquick, ½ cup cornmeal, ¼ tsp ground mustard, ¼ tsp paprika
- Pour batter into a glass so it’s easier to dip the hot dogs into.
- Cut each hot dog into 3 equal pieces and skewer them with a toothpick.
- Dip each hot dog into the batter, coating them completely, and place into the hot oil.
Cook for 3-4 minutes or until the the corn dogs are golden brown.
Remove from the oil and drain the corn dogs on paper towels
Serve immediately with ketchup and mustard for dipping.
Serving Size: Makes 24 mini corndogs
Original recipe adapted from: https://www.tablespoon.com/recipes/corn-dog-pops/46d683a7-f89c-40ac-9f59-a2855b28dcf5?crlt.pid=camp.gflc3unqfgvs