Party Unfried Mini Corn Dogs

I wanted to use the most healthy “hot dog” available to me, so for my first attempt, I used meat sticks for toddlers, the kind that comes in a glass jar in the baby food section. Unfortunately… let’s just say that I didn’t bother to ask for taste testers for my first trial. It was a flop! I then opted to use turkey hot dogs which are less caloric than their counterpart. I’m please to say that my taste testers approved of this option.

I am eager to share this recipe with you. However, I will continue to work on it to create a no sugar version as this one uses regular sugar. I will update this post once that is accomplished.

Note: After a little bit of experimenting, I found that 1 1/2 tsp. of Stevia is a good substitution for the sugar in this recipe. If you want to increase the Stevia, I suggest doing it in 1/4 tsp. increments as a little bit of it goes a long way.

Party Unfried Mini Corn Dogs

3/4 cup flour

1/2 cup corn flour

1 1/2 tsp. baking powder

1/8 tsp. salt

3 tbsp. sugar

3 tbsp. golden flaxseed (optional)

1 egg

7 tbsp. milk

8 to 10 turkey hot dogs (cut into thirds)

olive oil

Mix together the first six ingredients. Beat in egg and milk until batter has the consistency of thick pancake. Add additional milk, 1 tsp. at a time of batter is too thick.

Heat a medium non-stick skillet on medium heat. Add enough oil to lightly coat bottom of skillet. Work in small batches to allow time to flip corn dogs while cooking (no more than 6 at a time). Dip hot dogs into batter to completely coat, using fingers for best results. Place in skillet. Turn each hot dog a quarter turn once the bottom has firmed up, in about 30 seconds. Repeat this step for the other three sides to shape the corn dogs. Allow each side to brown for an additional minute per side.