Recipe submitted by: Amy Pickett
Recipe courtesy of: http://foodforthefinicky.blogspot.com/2011/12/unfried-mini-corn-dogs.html
What's in it
3/4 cup flour
1/2 cup corn flour
1 1/2 tsp. baking powder
1/8 tsp. salt
3 tbsp. sugar
3 tbsp. golden flaxseed (optional)
7 tbsp. milk
8 to 10 turkey hot dogs (cut into thirds)
How to cook it
- Mix together the first six ingredients. Beat in egg and milk until batter has the consistency of thick pancake. Add additional milk, 1 tsp. at a time of batter is too thick.
- Heat a medium non-stick skillet on medium heat. Add enough oil to lightly coat bottom of skillet. Work in small batches to allow time to flip corn dogs while cooking (no more than 6 at a time). Dip hot dogs into batter to completely coat, using fingers for best results. Place in skillet. Turn each hot dog a quarter turn once the bottom has firmed up, in about 30 seconds. Repeat this step for the other three sides to shape the corn dogs. Allow each side to brown for an additional minute per side.
- Stand dogs on ends to brown. This should only take about 15 seconds per end. Insert popsicle sticks before plating.