Low Fiber Mini Corn Dogs

Total time1 hr 38 min

Prep time20 min

Cook time18 min

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Ingredients

6 servings

For the corn dogs

12 cocktail-size beef franks (about 12 oz)
H-E-B Texas Heritage Beef Hot Dogs Gwaltney Bun-Length Chicken Hot Dogs, 24 ct.
See all

For the batter

1 cup yellow cornmeal
¾ cup all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 cup buttermilk
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
1 large egg
2 tbsp unsalted butter, melted
Ingredient note
Butter is almost all fat and has no fiber, so the small amount here (about 1 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 tbsp neutral oil (such as canola oil or vegetable oil), for greasing

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and brush lightly with neutral oil.
2
Pat the cocktail franks dry with paper towels, then insert a wooden skewer or lollipop stick into one end of each frank, pushing it about halfway through. Set aside.

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