Weight Watchers Mini Corn Dog Bites |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Corn dogs, but smaller! 1 mini corn dog has 79 calories, 1 gram of fat Ingredients:
1 1/8 cups buttermilk |
2 eggs |
2 tablespoons pickle relish |
2 tablespoons prepared yellow mustard or 2 tablespoons spicy brown mustard |
2 dashes hot sauce |
1 1/4 cups all-purpose flour |
1 cup cornmeal |
1 tablespoon sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 lb hebrew national all-beef 97% fat-free hot dogs |
olive oil flavored cooking spray |
Directions:
1. 1. Preheat oven to 400 degrees.
2. 2. Combine buttermilk, eggs, relish, mustard and hot sauce in a bowl.
3. 3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.
4. 4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn't matter if they don't look perfectly shaped.
5. 5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.
6. 6. Bake for 15 minutes on one side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.
7. 7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.
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