Super Bowl Corn Dog Nuggets (Printable)
Bite-sized halal hot dogs in a crispy cornmeal batter, ideal for flavorful and easy game day bites.
# What You'll Need:
→ Hot Dogs
01 - 6 halal beef or chicken hot dogs, cut into 1.5-inch pieces
→ Batter
02 - 1 cup yellow cornmeal
03 - 1 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1 cup buttermilk or plain yogurt thinned with milk
10 - 1 large egg
→ For Frying
11 - Vegetable oil for deep frying
→ To Serve
12 - Ketchup, mustard, or favorite dipping sauces
# How to Make It:
01 - Pour vegetable oil into a deep saucepan or fryer to a depth of 2 inches. Heat oil to 350°F.
02 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper until well combined.
03 - In a separate bowl, whisk together buttermilk and egg until smooth. Pour wet mixture into dry ingredients, stirring until just combined to form a thick batter.
04 - Pat hot dog pieces dry with paper towels. Insert toothpicks or small skewers into each piece for easy dipping.
05 - Dip each hot dog piece into the batter, turning to ensure it is completely coated.
06 - Carefully lower battered nuggets into hot oil, working in batches. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp.
07 - Remove nuggets with a slotted spoon and drain on paper towels. Serve hot with ketchup, mustard, or preferred dipping sauces.
# Expert Advice:
01 -
- The batter gets perfectly crisp outside while staying tender inside, just like fair food but better
- Everything cooks in under 15 minutes, leaving you more time for the actual game
02 -
- Dry hot dogs thoroughly with paper towels or the batter will not stick properly during frying
- Do not overcrowd the pan or the oil temperature will drop and you will end up with greasy nuggets
03 -
- Add 1/2 teaspoon smoked paprika to the dry ingredients for a subtle smoky depth that makes people wonder what your secret is
- Let the batter rest for 10 minutes before dipping to activate the leavening and create a lighter coating