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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are daintier, fluffier versions of those carnival behemoths, but they still go great with mustard and ketchup. Ingredients:
1 cup cornmeal |
3/4 cup flour |
1 1/2 teaspoons kosher salt |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon cayenne |
2 tablespoons plus 1 tsp. sugar |
1 1/4 cups buttermilk |
4 cups vegetable oil |
16 ounces package mini sausages |
Directions:
1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
2. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
3. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
4. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
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