Mini Mexican Street Corn Dogs
Recipe by: Roche Bros
Servings
8
Prep time
35 minutes
Cook time
6 minutes
Calories
349 kcal
Ingredients
- Lime slices for garnish (optional)
Directions
- Attach deep fryer thermometer to side of medium saucepan; add oil and heat over medium heat 35 minutes or until oil temperature reaches 350°.
- In medium bowl, stir together cornbread mix and 1 teaspoon chipotle-garlic seasoning. Pat hot dogs dry with paper towel; insert skewers halfway into cut end of each hot dog and roll in cornbread mixture to lightly coat.
- In small bowl, whisk egg and buttermilk; stir into cornbread mixture. In 2 batches, dip each hot dog into batter, allowing excess to drip off; slowly add to hot oil and fry 3 minutes or until golden brown, turning once. Drain corn dogs on paper towel-lined rimmed baking pan. Makes 8 mini corn dogs.
- Serve corn dogs topped with jalapeño, mayonnaise, cilantro, cheese and remaining chipotle-garlic seasoning; garnish with lime slices, if desired.
Nutritional Facts
- Calories: 349
- Total Fat: 27g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 500mg
- Total Carbohydrates: 23g
- Sugar: 9g
- Added Sugar: 8g
- Protein: 6g