Mini Corn Dogs

Yield: Makes 40 mini corn dogs

Ingredients

• 1  cup  cornmeal
• 3/4  cup  flour
• 1 1/2  teaspoons  kosher salt
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  cayenne
• 2  tablespoons  plus 1 tsp. sugar
• 1 1/4  cups  buttermilk
• 4  cups  vegetable oil
• Toothpicks
• 16  ounces  package mini sausages

Preparation

1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.

2. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.

3. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.

4. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.