Prepare the Corn Dog Batter: In a medium bowl, whisk together the All-Purpose Flour, Baking Powder, and Salt. In a separate bowl, whisk together the Milk, Egg, and 1 tbsp Vegetable Oil. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Frying Oil: Pour 3 cups of Vegetable Oil into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each Mini Hot Dog into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Eggs to your desired doneness.
Assemble Sliders: Slice the Slider Buns in half. Place a fried corn dog on the bottom bun, top with a fried Egg, and drizzle with Maple Syrup. Cover with the top bun and serve immediately.
Ingredients
6
1 cup120 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
1 cup240 mLMilk
11Egg
1 tbsp15 mLVegetable Oil
1212Mini Hot Dogs
66Slider Buns
66Eggs
2 tbsp30 mLMaple Syrup
3 cups720 mLVegetable Oil
Equipment
Medium Bowl
Whisk
Deep Fryer or Large Pot
Slotted Spoon
Frying Pan
Instructions
Prepare the Corn Dog Batter: In a medium bowl, whisk together the All-Purpose Flour, Baking Powder, and Salt. In a separate bowl, whisk together the Milk, Egg, and 1 tbsp Vegetable Oil. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Frying Oil: Pour 3 cups of Vegetable Oil into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each Mini Hot Dog into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Eggs to your desired doneness.
Assemble Sliders: Slice the Slider Buns in half. Place a fried corn dog on the bottom bun, top with a fried Egg, and drizzle with Maple Syrup. Cover with the top bun and serve immediately.
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