These American sausage in soft corn dough, which practically does not absorb the frying oil, is bound to attract the attention of the guests and their children. They are easy to make and look impressive on any Desk, and with colorful skewers for cocktails becomes simply irresistible. The site has a similar recipe, but the dough it turns out not so smooth and the surface is smooth.
|Cooking time 20 minutes||Number of servings 4|
For cooking baby corn dogs we will need (pictured left to right):
fresh eggs, corn starch, fresh milk, corn flour,
soda, wheat flour of the highest grade, sausages. You will also need skewers - wooden sticks for sausages (they are not).
Measure out the ingredients. In a bowl crack eggs, pour milk.
Stir well with a whisk until smooth.
Add salt, sugar, baking soda, corn flour and corn starch.
Stir the mixture with a whisk. Add the flour and stir well until smooth. Work the dough on a cupcake.
Give the dough stand for 10 minutes. At this time, strung sausages on sticks, pour cornmeal in a bowl and crumble sausage in it.
Pour vegetable oil into a deep, but small non-stick pan. Put on medium heat, wait until warmed up. Oil should be enough so that the sausage was drowning in it completely.
Immerse sausages one by one into the heated oil and quickly rotate several times around its axis. Attention! The first 20 seconds they must be completely submerged in oil, otherwise the protruding part will swell and the smooth shape will not happen. You can then put them to fry in the photo, from time to time turning. To one corn dog is ready, you need a minute and a half.
Lay the finished sausage to a plate lined with baking paper to glass the excess oil. This will happen very quickly.
All a pleasant appetite!