Super Bowl Corn Dog Nuggets (Print Version)
Bite-sized halal corn dog nuggets with a crispy cornmeal batter, ideal for quick, tasty snacks.
# What You 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
# Directions:
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 evenly combined.
03 - In a separate bowl, whisk together buttermilk and egg. Pour wet ingredients into dry ingredients, mixing 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, ensuring it is well coated on all sides.
06 - Carefully lower battered hot dog nuggets into hot oil, a few at a time. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp.
07 - Remove nuggets with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.
# Expert Tips:
01 -
- These disappear faster than you can fry them, so consider doubling the batch
- The halal hot dog option means everyone at your party can enjoy them without worry
02 -
- Overcrowding the oil drops the temperature dramatically, leading to soggy nuggets
- Room temperature hot dogs coat better than cold ones straight from the fridge
03 -
- For extra kick, add 1/2 tsp smoked paprika or a pinch of cayenne to the dry ingredients
- The batter also works beautifully for frying cheese curds or pickles