Miniature Corn Dogs Recipes

MINI CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. In a separate bowl, gently whisk the eggs with the milk and stir into the dry mix.
• Preheat the oil in a Dutch oven, deep saucepot or mini fryer to 350 degrees F.
• Insert wooden skewers through the center of each frankfurter.
• Dry frankfurters with a towel, then dust with cornstarch and shake off the excess. Then hold the frankfurters by the end of the skewer and dip in the batter until well coated. Let the excess batter drip off.
• Carefully holding the end of the skewer, let the corn dogs fry for 5 seconds before letting go to prevent them sticking to the bottom of the pot. Fry until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORN DOGS

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

MINIATURE CORN DOGS

Steps:

• In a small bowl combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly. Whisk milk and egg; stir into flour mixture just until moistened. Dip sausages into batter., In a cast-iron or other heavy skillet, heat oil to 375°. Fry sausages, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Serve with ketchup.

MINI CORN DOGS

Steps:

• Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
• Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
• In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
• Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
• Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
• If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

JIFFY MINI CORN DOG MUFFINS

Steps:

• In a bowl, combine the corn muffin mix, egg, melted butter, and milk. Mix just until it comes together. (If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.)
• Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins).
• Place each hot dog piece into the center of the corn muffin mixture and press down slightly.
• Bake at 400°F for 8-12 minutes or until golden brown.
• Serve hot with ketchup and mustard.

MINI CORN DOGS

Steps:

• Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Insert wooden ice pop sticks or skewers securely into the hot dogs.
• Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
• Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
• When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
• Serve immediately with ketchup and mustard.