Mini Chorizo Corn Dogs

Name: Mini Chorizo Corn Dogs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 177 milliliters buttermilk; 0 teaspoons cayenne pepper (optional); 340 grams fully cooked chorizo sausages (about; 1 large egg; 59 milliliters all-purpose flour; 24 servings Kosher salt; 3 scallions, thinly sliced; 2 teaspoons sugar; 1 Tbsp vegetable oil; 118 milliliters yellow cornmeal

The recipe Mini Chorizo Corn Dogs could satisfy your American craving in roughly 40 minutes. This hor d'oeuvre has 96 calories, 4g of protein, and 7g of fat per serving. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, cayenne pepper, sugar, and a few other things to make it today.

Instructions

Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick.

Ingredients you will need

Cooking Spray

Chorizo

Equipment you will use

Mini Muffin Tray

Oven

Heat the vegetable oil in a large nonstick skillet over medium-high heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes.

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Chorizo

Transfer to a paper towel-lined plate to cool.

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Paper Towels

Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.)

Ingredients you will need

Baking Soda