Mini Corn Dogs

Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons plus 1 teaspoon sugar
1 1/4 cups buttermilk
3 tablespoons water
4 cups vegetable oil
toothpicks
1 pack (16 ounces) cocktail sausages (I used the Turkey ones)

Directions
1. In a medium-sized bowl, combine cornmeal, flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, mix buttermilk and water. Then stir in dry ingredients and mix until combined. Let rest 10 minutes while the oil heats.
3. Heat vegetable oil to 375°F (measuring with a candy thermometer) in a high-sided, 8-quart pan. Insert a toothpick into each cocktail sausage and set aside.
4. When oil is heated, remix batter. If your bowl is shallow, transfer the batter to a tall/deep dish. This is to make dunking the sausages easier. Working with three sausages at a time, dip each sausage into the batter and drop directly into the heated oil. (Don't cook more than three at a time. They cook too quickly, and one may burn before you get it out if too many are in there.)
5. Turn corn dogs with a slotted spoon until it's golden brown. Transfer to a paper-towel-lined plate to drain extra oil. Let cool slightly before eating.

Enjoy!

I got this recipe from http://attemptingcreative.blogspot.com/search?updated-max=2010-08-13T14:36:00-05:00&max-results=7