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White Bean Batter Corn Dogs

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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot, add 4 inches (10 cm) of canola oil and heat to 375°F (190°C).
  2. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt; stir to combine. Add buttermilk, puréed beans, egg and canola oil; stir until batter is combined.
  3. Place each hot dog on stick — the sticks must be wood as they will be deep fried. In a shallow bowl, add cornstarch. Roll hot dogs in cornstarch and shake off any excess.
  4. Pour batter into a tall glass. Working in batches of two, dip hot dogs in batter, turning stick slowly as you remove to ensure batter stays on. Immediately place into oil and cook until batter is golden-brown, about 3 to 4 minutes or until corndog floats. With tongs, remove from oil and transfer to a paper towel-lined plate.
  5. Serve immediately with your choice of condiments.

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