Corn Dog Mini with mustard – a detailed recipe for cooking.
Recipe author – Nancy Fuller
Time: 40 мин. Complexity: Easy Quantity: 16pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 hot dog sausages cut in half
- 8 tbsp. canola oil
- 1 tbsp. cornmeal
- 0.5 tbsp. wheat flour
- 1 tbsp. l Sahara
- 2 tsp baking powder
- 2 lightly beaten large eggs
- 0.75 Art. buttermilk
- Homemade mustard for topping, recipe below
Home mustard:
- 1 tbsp. mustard powder
- 0.5 tbsp. honey
- 2 tbsp. l cider vinegar
- 0.5 tbsp. brown mustard seeds
Recipes with similar ingredients: sausages, eggs, yogurt, flour corn, mustard powder, mustard seed, apple cider vinegar, honey
Recipe preparation:
- Fill a roasting pan or other heavy saucepan with canola oil and heat to 180 ° C. Put a plate of paper towels in a large in a bowl mix cornmeal, sugar, flour, baking powder, 0.25 h. l salt. Add eggs and buttermilk, mix.
- Dip each sausage in a batter, let the excess drain and then fry until golden brown, 3-5 minutes. Using a slotted spoon transfer the corn dogs to a plate with paper towels to dry. Serve with mustard. Domestic mustard: Fold. mustard powder, honey, vinegar, mustard seeds and 0.33 tbsp. water in a bowl. Shuffle. Transfer to a sealed container and store in refrigerator for no more than 1 month.
