Corn Dog Nuggets

Can't get to the fair? Make mini corn dogs at home using your takoyaki plate! Yes, they're mini, but that means you can have more. Grab a plateful and pop them while you relax at home.

Ingredients (makes 30 balls):

1-1/3 cup milk
2 eggs
2 Tbsp. sugar
1 tsp. salt
1/8 tsp. ground black pepper
1 tsp. baking powder
1 cup cornmeal
1 cup all-purpose flour
5 wieners, 5" long
Vegetable oil, as needed

For Condiments:

Ketchup
Mustard

This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-BDC10) with Takoyaki Plate (EA-YBC01). Adjustments may be necessary when using other models.

In a bowl, beat eggs and add milk, sugar, salt, ground black pepper and mix well with a whisk.

Add baking powder, cornmeal, all-purpose flour and mix. Allow to rest for 30 minutes to 1 hour.

Cut each wiener in sixths and heat in a microwaveable bowl for 30 seconds at 1200 watts.

Turn the Temperature Control Dial to 350ºF. When preheating completes, in about 3 minutes, grease the Takoyaki Plate with vegetable oil.

Pour the batter from step 2 about 70% full into each hole using a spoon, then place one cut wiener in each hole.

Tip: Try making in smaller batches first to prevent them from burning. We recommend practicing with one hole before making the rest.

When small bubbles appear in the batter and the edge begins to firm but the center is still runny, use a bamboo skewer to turn it about a quarter-turn, and pour batter to fill the gaps. After 10 seconds, pour additional batter, turn another quarter. Once you have a ball shape, keep on turning to cook the entire surface evenly. Repeat until all balls are cooked through. Transfer to a plate.