Mini Chorizo Corn Dogs Recipe 465

BAKED MINI CORN DOGS

Steps:

• Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
• Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
• Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

MINI CHORIZO CORN DOGS RECIPE - (4.6/5)

Steps:

• Preheat the oven to 375˚ F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool. Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.) Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan.

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!

EASY FUN-SIZE CORN DOGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut each hot dog into 6 pieces.
• Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
• Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
• Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

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.