Homemade Mini Corn Dogs ​

Servings: 10

Ingredients

	8 cups vegetable oil
	1 1/3 cups all-purpose flour
	1/4 cup granulated sugar
	1 1/2 tablespoons baking powder
	1 1/3 cups yellow cornmeal
	1/2 teaspoon salt
	2 eggs
	1 1/2 cups almond milk
	2 (27-ounce) packages (10.3 oz each) hebrew national® all natural uncured beef franks
	24 wooden skewers
	hunt's® tomato ketchup

Directions

1. Heat oil in a 4-quart saucepan over medium heat to 350°F.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk in egg and almond milk until blended.
3. Pat franks dry with paper towels. Cut franks in two to create twelve 3-inch pieces and insert a stick into each piece.
4. Dip franks into batter and coat well. Carefully drop corn dogs into hot oil and fry in batches until lightly browned, about five minutes each. Drain in some recoverable format towel-lined plate. Serve with ketchup.