Whisk Me Away.....: Mini-Cheddar Corn Dogs

Mini-Cheddar Corn Dogs Yield 40
10 beef hot dogs
1 1/2 cups all-purpose flour, divided
3/4 cup cornmeal
3/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup plus 2 tablespoons buttermilk
2 eggs
1/2 cup shredded sharp cheddar cheese
Oil, for frying

Begin by preparing the hot dogs. Cut each dog into 4 pieces and place a small skewer or tooth pick into each dog. Pat dry with a paper towel.

In a shallow dish add 1/2 cup of the flour. Roll the hot dogs into the flour, making sure they are completely coated, then tap off any excess. Set aside.
Heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 350 F.

While the oil heats prepare the batter. In a small bowl combine the remaining flour, cornmeal, baking soda, sugar, salt, and cayenne pepper. Whisk to combine. In a separate bowl whisk together the buttermilk and eggs. Pour the wet ingredients into the dry and stir gently until just combined, about 10 strokes. Add the shredded cheese and fold to combine.

Working in small batches, about 4 to 6 at a time, dip the dogs into the batter, making sure the entire dog is coated. You may need to use a spatula to spread the batter over the entire surface. Allow any excess batter to drip off then gently lower the dogs into the hot oil. Fry until deeply golden brown, turning often to ensure even cooking, about 4 to 6 minutes. Remove from the oil and allow to drain on paper towels.