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Mealtime Makeovers PDF Print E-mail

Our Saturday indulgence


By Ashleigh Noyes
Tribune columnist

One of my kids’ favorite fast foods is corn dogs–big ones, little ones, bite size, extra-large size, just whatever. So I thought why not make a mini-mini corn dog? It leaves one less step in having to cut the plain mini dogs up for the baby! So, at best, this is my attempt. I am sure it will be a hit. Who doesn’t want a plate full of little bite size snacks to pop in your mouth? I know my kids will love it!

Mini-mini Corn Dogs

Olive oil for frying
1 cup all-purpose flour
2/3 cup yellow cornmeal  
1/4 cup white sugar
1 1/2 teaspoons baking powder  
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
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Heat oil in deep skillet to 365 degrees.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Cut hot dogs into 1 inch bits. Pat the hot dogs dry with paper towels so that the batter will stick.  Dump a portion of the hot dogs in the batter, and remove with a slotted spoon, shaking off the excess. Fry a scoop at a time in hot oil until they are as brown as you like them. Drain on paper towels or serve.