Red Meat Allergy Friendly Sausage Mini Corn Dogs
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Learn more →Ingredients
6 servings
For the batter
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 1 cup buttermilk
- 1 large egg
- 1 tbsp unsalted butter, melted
For the corn dogs
- 24 cocktail sausages (about 14 oz), patted dry
Chef's tipCut full-size plant-based hot dogs into bite-size pieces to match cocktail sausages. They taste a little less smoky and are leaner, so add a little oil to the pan if needed. - 4 cups vegetable oil, for frying
For serving
- yellow mustard, for serving (optional)
- ketchup, for serving (optional)
Instructions
- 1
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until a deep-fry thermometer reads 375°F (190°C).
- 2
While the oil heats, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms with no dry streaks.
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