Rated 5.0 stars by 1 users
Ayanna Cook
4-5
15 minutes
10 minutes
12 mini hot dogs (or cut regular hot dogs into thirds)
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
Trader Joes pickle seasoning
Dill seasoning
1 cup buttermilk
1 large egg
Avocado oil for frying
SideDish Chipotle Ranch for dipping
Pat the mini hot dogs dry with a paper towel to ensure the batter sticks well.
Insert toothpicks or small skewers into each mini hot dog.
In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, pickle seasoning, dill and garlic powder.
In another bowl, whisk together buttermilk and egg.
Mix the wet ingredients into the dry ingredients until smooth. The batter should be thick enough to coat the hot dogs.
Heat 2–3 inches of oil in a deep pan or pot to 350–375°F.
Pour the batter into a tall glass for easy dipping. Dip each mini hot dog into the batter, ensuring it's fully coated. Let the excess drip off.
Carefully place the coated hot dogs into the hot oil and fry for 2–3 minutes, or until golden brown.
Remove with a slotted spoon and let drain on paper towels.
Serve warm with SideDish Chipotle Ranch!
