Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
4 cups vegetable oil
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup almond milk
1 pkg (10.3 oz each) Hebrew National® All Natural Uncured Beef Franks
12 wooden skewers
Hunt's® Tomato Ketchup
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 156 mg | 16% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 21 g | 32% |
| Iron | 2 mg | 13% |
| Calories | 369 kcal | 18% |
| Sodium | 877 mg | 37% |
| Protein | 10 g | 19% |
| Saturated Fat | 6 g | 28% |
| Sugars | 9 g | 1% |
| Vitamin C | 0 |
Heat oil in 4-quart saucepan over medium heat to 350°F.
Whisk together flour, cornmeal, sugar, baking powder and salt in medium bowl. Whisk in egg and almond milk until blended.
Pat franks dry with paper towel. Cut franks in half to make twelve 3-inch pieces and insert a stick into each piece.
Dip franks into batter and coat well. Carefully drop corn dogs into hot oil and fry in batches until lightly browned, about 5 minutes each. Drain on paper towel-lined plate. Serve with ketchup.
Homemade Mini Corn Dogs
