You know how you can feed a family of five on 1 pack of 8 hot dogs? You guessed it….make corn dog nuggets. You get 24 nuggets with an 8 pack of regular hot dogs. I had leftover batter after I did all my hot dogs. I think you could probably do 16 hot dogs at least 12, especially if you thin the batter a bit. My batter was a little bit thicker than I would’ve liked but I didn’t know this til after cooking.
You’ll need to fry these. I used a cast iron skillet, but I recommend something deeper so your nuggets can completely float otherwise they’ll have this kind of flat side. Not that that affects the taste just the looks. I just didn’t have enough oil for that.
Heat your oil to 325°
While oil is heating you can start on the nuggets.
1 package of hot dogs
1-2 Tablespoons cornstarch
1 cup corn meal
1 cup GF Bisquick (I used this)1-2 Tablespoon sugar (use the 2 if you like your corn dogs a bit sweet)
1/2 teaspoon salt (optional- I didn’t think they were salty enough)
1-1 1/2 cup milk (I used DF rice milk- start with the 1 cup and then go from there to achieve desired thickness)
2 eggs, beaten
Cut hot dogs into thirds. Dip in cornstarch, set aside.
Make batter: combine dry ingredients, whisk to combine. Add milk and eggs. Stir til smooth. Check thickness add more liquid if desired.
Test your oil by drop a tiny bit of batter into oil. You want it to immediately start cooking with bubbles and floating. When it’s ready dip your cornstarched hot dog into batter and put in oil. Get close before setting in otherwise the grease will splatter and likely burn you and/or ruin your clothes if you didn’t put an apron on!
Fry for 2-3 minutes flipping if necessary. Set on paper towel to absorb excess oil.