When my daughter was 4, I remember taking her to the mall. It was our thing. Our weekly thing. But it wasn’t just any mall trip. It was the kind of trip where memories were made. We’d get mini snapshots taken in the photo booth, ride the carousel, and find treasures at the Hello Kitty store. And our lunch of choice? Hot Dog on a Stick. Every time. The fresh lemonade. The corndogs. The cheese on a stick. That was a perfect day right there. So, when I came across this recipe from Frieda, I knew it would be a hit at my house. Nostalgic in a way. And let me tell you . . . it was not only a great reminder of the mall memories, but new memories are being made!!! Wonderful memories! Sit-at-the-kitchen-island-and-roll-our-eyes-back-in-our-heads-as-we-eat-mini-corndogs memories! These are so good!
1 1/4 c buttermilk
3 t sugar
2 T honey
2/3 c cornmeal*
1 2/3 c flour
1 t salt
1 1/2 t baking powder
1 1/2 t baking soda
3-4 c Canola or vegetable oil
8 beef hot dogs, cut in fourths**
additional flour for coating
Pour cornmeal in bowl. Mix buttermilk, egg, sugar and honey in separate bowl. Pour buttermilk mixture over cornmeal and let sit for 30 minutes. Meanwhile, prepare hot dogs by bringing to room temperature, drying with paper towel, and coating with flour.
Add flour, salt, baking powder and baking soda to cornmeal mixture and whisk until well-blended. Batter should be thicker than pancake batter. If not, add more flour until thick batter is achieved.
Heat oil in skillet over medium/low heat. Using toothpick, dip hot dog pieces in cornmeal mixture, coating evenly. Fry in hot oil until golden brown, 1-2 minutes per side. Drain on paper towel. Serve with ketchup, mustard, fry sauce, BBQ sauce, or honey mustard sauce.
*Either fresh-ground or packaged cornmeal works for this recipe
**Can make full-size corndogs by cutting hot dogs in half and sliding bamboo skewers (with pointed ends cut off) into hot dogs and then dipping in cornmeal mixture poured into a tall glass