Old Fashion Corndog Bites

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The "Bites" isn't the old fashion part, but more of a modern version of the corndog, itself. People like "bites." There's cheese bites, chicken bites, potato bites, veggie bites. There are convenient to eat since they are more bite-size. Children like them. They make a good finger-food. Or, if you prefer the old-fashion "Carnival Corndogs," just push a wooden stick into them and then deep fry for your authentic corndog.
With corndogs, you never have to worry about not enough hot dog buns in a package to go with the package of hot dogs. Never could figure that one out.......You'd think after a hundred years, they would have gotten it right by now.
But why you squander a thought? Well it's my belief that meat packers like meat in pounds and, well, our commercial bakers like their "baker's dozen." And, most hot dogs come 10 to a one pound package except for the few that now make "Jumbos" with 8 to a package. And, that big ole' dog is just too much meat in proportion to the bun. Just not the same. Although you can get the buns in an 8 or 12-pack.
Consumers just never put up a big enough fuss, so the proportions of our available dogs to buns will most likely stay the same for another century......Ditto!

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  • 6
  • Average
  • 8 mins
  • 10 mins
  • Budget Friendly

Ingredients

  • 1 pound hot dogs
  • 1 c. yellow cornmeal
  • 5 T. brown sugar
  • 1 c. flour
  • 1/2 t. baking powder
  • 1/3 t. cayenne pepper
  • dash of salt
  • 1/2 t garlic powder
  • 1 beaten egg
  • 1 1/2 t. bacon drippings
  • 1/3 t. baking soda
  • cornstarch

Preparation

Step 1

Mix all the ingredients except the cornstarch which is for dredging. Add water until it is of good dipping consistency, but not runny. Batter should be fairly thick.

Step 2

Cut up hot dogs into 1-inch slices. Toss them around in a bowl of cornstarch for the batter to stick. Then dip the pieces into the batter.

Step 3

Deep fry in oil until golden brown and drain on paper towels.

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To make the Carnival Corndogs, just use whole dogs and push a stick all the way into them from one end, deep fry in oil until golden brown and drain on paper towels.

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