Serves: 40
Total Calories: 237
1. In a small bowl, stir together flour, cornmeal, baking powder and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
2. Beat in heavy cream and egg until well blended. (Batter will be quite thick.)
3. In a heavy medium saucepan, heat oil to 375° F. Carefully pour hot oil into a fondue pot and place over fondue burner.
4. Spear frankfurter pieces with fondue forks and dip into batter, letting excess drip off. Fry, a few at a time, in hot oil for about 2 minutes or until golden brown.
This Mini Corn Dogs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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