Breakfast Corndogs
Ingredients
The corndogs
-
8 to 12
pieces
breakfast sausages
-
½
cup
yellow cornmeal
-
¾
cup
all-purpose flour
-
¼
cup
white sugar
-
1
tablespoon
baking powder
-
¼
teaspoon
salt
-
1
cup
buttermilk
-
1
large
egg
-
2
tablespoons
all-purpose flour (for dusting)
For serving
-
to taste
maple syrup
-
to taste
ketchup
Instructions
- Cook the breakfast sausages in a skillet over medium heat until seared on all sides, then let them cool slightly and insert skewers.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk and egg, then combine with the dry ingredients.
- Pour the batter into a glass for dipping.
- Heat oil in a pan to 350°F.
- Lightly dust each sausage with flour, dip into the batter, and fry in the hot oil until golden brown, about 2 to 3 minutes.
- Transfer fried corndogs to paper towels to drain excess oil.
- Serve with maple syrup and ketchup.
Nutrition Facts (estimated)
Servings
8 to 12
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
70mg
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