Mini Turkey Corndogs with Smoky Ketchup Recipe Instructions

Mini Turkey Corndogs Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

• 1 cup flour, divided
• 1/3 cup yellow cornmeal
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon garlic powder
• 1 cup milk
• 8 Turkey Hot Dogs (such as Oscar Meyer Selects), quartered
• Canola oil

Directions

1. Add canola oil to a large skillet to measure an inch deep.
2. Heat over medium high heat until the oil comes to 375 degrees F on a thermometer.
3. In a medium bowl, whisk 2/3 cup flour, cornmeal, sugar, baking powder salt and garlic powder until combined
4. Whisk in milk and allow the batter to rest for 5 minutes.
5. Add the remaining 1/3 cup flour to a small bowl.
6. Dredge the hot dog pieces in the flour and add to the cornmeal batter a few at a time.
7. Coat evenly and tap off any excess batter.
8. Add to the hot oil and cook, turning until all sides are brown.
9. Remove to a paper towel lined baking sheet and repeat with the remaining hot dogs.
10. Serve immediately.