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Recipe: Mini Corn Dogs

Mini Corn Dogs
Mini Corn Dogs
Photo credit: 
Cheesecake For All

Maryam, and her recipe for Mini Corn Dogs, round out the end of our Corn Dog week.  Maryam's website, Cheesecake for All, is full of helpful information as well as luscious recipes.  I love Maryam's writing style.  For example, here are her beautiful words from her Welcome page:

"It is an adventure more than a cooking blog. Adventure for new things to learn and do. Unique things to hear and feel. Different things to know and share. I think of it as my secret temple where I can meditate and create, pray in a harmonious key, known by you and me. The real exciting thing is that I don’t know who are you and you don’t know who am I.

Everything you do it with love, passion and with full attention it will change our world to the better, regardless the importance of it. A piece of a cheesecake can change the WORLD, which I believe to be true. Since you decided to join me in this sweet journey I want to let you know that you are most welcomed."  

To read more about Maryam and her journey to creating a blog, click here, and for a list of her recipes, click here.  Maryam also takes beautiful photos of not only her food but her life.  She shares how she learned to take such pictures here.

Today, Maryam graciously shares her recipe for Mini Corn Dogs, a perfect appetizer at your next football party or family get-together.

Mini Corn Dogs

Yields 72 corn dogs

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour, more to cover beef frankfurters
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
72 mini beef frankfurters
72 toothpicks

Directions:
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.

Preheat oil in a deep saucepan over medium heat. Insert toothpicks into frankfurters. Roll them in flour first. Then roll frankfurters in ice cold batter until well coated.

Fry 5 or 6 corn dogs at a time until lightly browned, about 3 minutes, maybe less depends on how hot the oil is. Drain on paper towels.

Serve immediately.  Enjoy!

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, Dallas American Food Examiner

Tessa Hubbard is a 30-year old married woman who has lived in Dallas her entire life. She is a published author and non-practicing attorney who uses her writing skills to educate the public on where to find the perfect ingredients to cook American-theme home cooked meals on any budget. Tessa...

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