Mini Corn Dogs

Bring this carnival classic to the table. Featuring Chef's Own^™ Pre-Dust and Chef's Own^™Tempura Batter. A hot dog, covered with a crispy tempura batter, on a stick, who could complain about that.

Made with:

Chef's Own™ Pre-Dust
Chef's Own™ Tempura Batter

What You'll Need

Amount	Ingredients
10	(pieces) Hot dog sausages
20	(pieces) Wooden Skewers, soaked for 2 hrs
500 g	Corn meal
50 g	Chef's Own™ Pre-Dust
250 g	Chef's Own™ Tempura Batter
1000 ml	Water

Preparation

1. Cut hot dog sausages in half, and push a skewer 1/3 into the sausage lengthwise.

2. Dust skewered hot dogs in Chef's Own™ Pre-Dust. (Step 1)

3. Mix corn meal and Chef's Own™ Tempura Batter with cold water. Allow batter to rest for 10 minutes, dip the hot dogs into the batter, ensuring an even coating. (Step 2)

4. Deep fry at 175° C until golden brown and core temperature is reached for approx. 5 minutes.